No Bake Strawberry Icebox Cake
ingredients:
3 lbs. fresh strawberries, sliced 2 (8 oz.) tubs fat-free whipped topping (or
use regular or light) 1 (14.4 oz.) box graham crackers 1/4 cup milk chocolate
chip morsels
directions:
1. Spread a small amount of whipped topping on the bottom of a 9x13-inch baking
pan. Place 5 graham cracker sheets down the middle and break 2 more sheets into
crackers to fit down the sides. Lightly cover the top of the graham crackers
with more whipped topping and then a layer of sliced strawberries. Repeat three
times, until you have four layers of graham crackers (you may be a few crackers
short on the top layer, but that's ok). You'll end with a layer of strawberries
on top.
2. Place milk chocolate chip morsels in a plastic bag. Microwave
in 10 second intervals until melted. Snip the end of the plastic bag and
drizzle chocolate over top of cake.
3. Refrigerate covered for at least four hours, or until the crackers have
softened completely. Cake will last well for two days. It will still be good on
the third day, but the strawberries will start to get juicy and leak into the
whipped topping. It will still taste good, but it won't be as pretty.
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