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daisi - July 31, 2012

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daisi - July 31, 2012

strawberry ice-box cake

daisi - July 31, 2012
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I made this no-bake strawberry ice-box cake a couple weeks ago for Sam’s office. The pan came back completely clean so I think it was a hit! The term “ice box” cake reminds me of my grandma because that’s what she calls the refrigerator. On a side note, I call a cooler an “ice chest” – anyone else? Maybe it’s a small town thing.

Back to the cake… this 4-ingredient, dessert is easy and fail-proof… my kind of dessert. And better yet, you don’t have to heat up your house using the oven. Whip up this dessert for your family or co-workers or yourself and you will not be disappointed.

Here’s what you’ll need:

4 lbs. fresh strawberries, sliced
2 (8 oz.) tubs whipped topping (aka – cool wHip)
1 (14.4 oz.) box graham crackers
1/4 cup milk chocolate chip morsels

The steps are really simple: 1) Spread some whipped topping on the bottom of a 9×13-inch baking pan, 2) place graham cracker sheets down in a single layer to cover the whipped topping, 3) add another layer of whipped topping, and finally, 4) a layer of sliced strawberries. Repeat three times until you have four layers of graham crackers  and end with strawberries on top.

Lastly, put your chocolate chips in a plastic bag and microwave in 10 second intervals until melted through. When melted, snip off one end of the bag and drizzle the chocolate all over the cake.

Cover the cake and refrigerate for at least four hours or overnight, until the crackers have softened.

strawberry ice-box cake

strawberry ice-box cake

Ingredients

  • 4 lbs. fresh strawberries, sliced
  • 2 (8 oz.) tubs whipped topping
  • 1 (14.4 oz.) box graham crackers
  • 1/4 cup milk chocolate chip morsels

Instructions

  1. Spread some whipped topping on the bottom of a 9x13-inch baking pan.
  2. Top with graham cracker sheets in a single layer to cover the whipped topping.
  3. Add another layer of whipped topping.
  4. Add a layer of sliced strawberries.
  5. Repeat three times until you have four layers of graham crackers and end with strawberries on top.
  6. Melt the chocolate chips in a plastic bag in the microwave in 10 second intervals until melted through. When melted, snip off one end of the bag and drizzle the chocolate all over the cake.
  7. Cover the cake and refrigerate for at least four hours or overnight, until the crackers have softened.
http://shesthebross.com/2012/07/strawberry-ice-box-cake/

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