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–+ servings

Strawberry Icebox Cake

Recipe by: Karyn Granrud
Total time3 hours 15 minutes
Preparation time15 minutes
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Servings9 servings

Ingredients
  

  • 1 box 14.4 oz graham crackers - will use 2 sleeves
  • 2 8 oz tubs Cool Whip, thawed or homemade whipped cream - will use 1 ½ tubs
  • 3 cups fresh strawberries diced plus some for garnish if desired
  • 1 cups fresh blueberries

Step by Step
 

  1. Line 8x8 square pan with parchment paper, leaving some extra on the ends to help lift from pan
  2. Clean and roughly chop 2 cups strawberries, place in a food processor and puree
  3. In a large bowl fold together 1 tub thawed Cool Whip and strawberries
  4. Line bottom of the pan with graham crackers, trim crackers to fit
  5. Add ½ of Cool Whip mixture on top of crackers
  6. Dice strawberries, add to the top of Cool Whip mixture
  7. Add some blueberries
  8. Add another layer of graham crackers, pressing down gently into the Cool Whip
  9. Add remaining Cool Whip mixture
  10. Add another layer of diced strawberries and blueberries
  11. Top with graham crackers
  12. Use about ½ of a tub of Cool Whip on top of crackers
  13. Cover and refrigerate at least 3 hours or overnight
  14. Serve chilled
  15. Store leftovers in the refrigerator
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Nutrition

Serving: 1 gCalories: 40 kcalCarbohydrates: 8 gProtein: 1 gFat: 1 gCholesterol: 1 mgSodium: 9 mgFiber: 2 gSugar: 5 g

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Yield: 9 servings
Course: Cake
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