Strawberry Ice Box Cake
Ice box cakes have been around for decades. Everyone loves them! This strawberry ice box cake is made from whipped cream, graham crackers and sliced strawberries. It couldn't be easier!
Servings: 12
Calories: 169kcal
Ingredients
- 2 lbs strawberries sliced
- 3 8 oz. containers whipped topping fat-free is fine
- 1 box graham crackers
Instructions
- Open 1 container of whipped topping. Spread ¼ of it over the bottom of a 9x13 baking dish in a thin layer. Top with a layer of graham crackers.
- Spread remaining whipped cream from the first container over graham crackers.
- Add a layer of sliced strawberries over whipped cream (use ⅓ of the berries).
- Add another layer of graham crackers followed by another container of whipped topping spread over them.
- Add a second layer of sliced strawberries over the cream.
- Add a 3rd layer of graham crackers followed by the last container of whipped topping spread over them.
- Set the remaining strawberries aside (refrigerate). You'll use those later.
- Referigerate cake 6 hours.
- Top with remaining strawberries right before serving.
Video
Notes
- Add the final layer of fruit RIGHT before serving. You can make everything in advance, but I highly recommend not adding the final layer of strawberries until right before serving to make sure the top layer of fruit is nice and fresh.
Nutrition
Calories: 169kcal | Carbohydrates: 32g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 0.04mg | Sodium: 225mg | Potassium: 176mg | Fiber: 3g | Sugar: 12g | Vitamin A: 10IU | Vitamin C: 44mg | Calcium: 39mg | Iron: 2mg
