Heyyy, let’s celebrate the summer with this cool retro No-Bake Strawberry Ice Box Cake! It has 4 wonderful layers of fresh luscious strawberries, delicious whipped cream and golden graham crackers.
Oh…and don’t forget the rich chocolate syrup drizzles. Seriously. Amaze-balls. Good. 😛
Do you love these kinds of desserts?
All are luscious, actually!
This dessert is easy to make, quick to assemble and 4 hours later, or overnight, you have one of the best desserts you could ever imagine. I could eat the whole pan of it.
*sigh* *head bowed in shame* Ok…I ate 2 pieces. I had to stop myself for now.
And I have been on a health-kick the last 2 weeks, so I didn’t want all my hard work to go to waste. But, alas, I cannot quit you No-Bake Strawberry Ice Box Cake!
Definitely a winner for all summer long!
Here’s the recipe!
- 2 pounds strawberries sliced
- 4 cups heavy cream
- 1/2 cup confectioners sugar
- 1 teaspoon vanilla
- 4 sleeves graham crackers
- Hershey's Syrup
Using a mixer, whip 4 cups of cream until it just holds stiff peaks.
Add the confectioners sugar and vanilla, and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9 x 13-inch baking pan, or a similarly-sized platter.
Lay down six graham crackers.
Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries.
Repeat three times, until you have four layers of graham crackers.
Spread the last of the whipped cream mixture over the top and swirl it lightly with a spoon.
Add another layer of strawberries.
Refrigerate for at least four hours, or until the crackers have softened completely.
Drizzle Hershey's syrup on top of dessert and serve