Strawberry Icebox Cake recipe

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Ingredients

2 (8 ounce) tubs fat-free whipped topping (such as Cool Whip®)
1 (14.4 ounce) package graham crackers
3 pounds fresh strawberries, sliced
¼ cup chocolate chips

Nutrition Info

260.1 calories
carbohydrate: 49.7 g
cholesterol: : -
fat: 4.8 g
fiber: 3.4 g
protein: 3.3 g
saturatedFat: 1.2 g
servingSize: -
sodium: 228.4 mg
sugar: 22.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Spread some whipped topping on the bottom of a 9x13-inch pan. Place 5 graham cracker sheets in the center. Break up 2 more sheets to cover the edges.

  2. Cover the top of the crackers with more whipped topping and then some sliced strawberries. Repeat layers 3 more times, ending with strawberries on top.

  3. Place chocolate chips in a resealable plastic bag and microwave at 10-second intervals until melted. Snip off 1 corner of the bag and drizzle melted chocolate over the strawberries. Refrigerate until flavors combine, at least 4 hours.

Recipe Yield

1 9x13-inch dessert

Recipe Note

Wonderful recipe for those hot summer days when you just don't want to turn on the oven! There is never any left when this icebox cake goes to a BBQ!

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