Strawberry Icebox Cake
Ingredients
- 1 (14.4oz) box Nabisco Original Graham Crackers or other vegan graham cracker
- 2 (9oz) tubs Coco Whip Dairy Free Whipped Topping
- 2 lbs Fresh Strawberries
Preparation
Wash, pat dry and slice the strawberries. Reserve about 6-8 of varying sizes for topping the cake and set aside.
In a large glass baking dish, spread a thin even layer of the whipped cream and lay down a single layer of graham crackers. Break them into smaller pieces to fit if necessary.
Spread an even layer of whipped cream over the graham crackers and then add a layer of strawberry slices. Continue layering with whipped cream and graham crackers until you have about 3-4 layers.
Once all layers are complete, ensure there is a layer of whipped cream on top and refrigerate the dish for 3-4 hours.
When ready to serve, decorate the top with the remaining strawberries. Serve chilled for easier cutting. The cake can be kept refrigerated for up to 24 hours.
Notes
Garnish the cake close to serving time as fresh cut berries do not hold up well when refrigerated.
The cake can be made with other flat vegan cookies such as Biscoff instead of graham crackers.
