No Bake Strawberry Icebox Cake Food

STRAWBERRY ICEBOX CAKE

Steps:

• Put the cream cheese in a large bowl and beat with an electric mixer until soft. Add the cream, confectioners' sugar, preserves, lemon juice and vanilla, and beat until it just holds stiff peaks.
• Arrange about a third of the graham crackers on the bottom of a 9-by-13-inch baking dish (or a loaf pan plus an 8-inch square baking dish), fitting in as many as possible without overlapping. Spoon a third of the cream mixture on top and smooth evenly with an offset spatula. Arrange a third of the strawberries on top in a single layer. Repeat to make three layers of each. Put the remaining graham cracker in a resealable plastic bag and crush it to make crumbs. Sprinkle the crumbs all over the cake. Cover with plastic wrap and refrigerate until the cookies soften, at least 4 hours but preferably overnight.

3-INGREDIENT STRAWBERRY ICEBOX CAKE RECIPE BY TASTY

Steps:

• Spread a thin layer of whipped cream in a square glass baking dish.
• Layer graham crackers on top, then cover with a layer of whipped cream.
• Sprinkle ⅓ of the strawberries on top, then layer with cream again.
• Repeat steps 2 and 3 until no more ingredients remain. (The top layer should be strawberries and should not be covered with cream.)
• Refrigerate for at least 3 hours.
• Enjoy!

NO-BAKE STRAWBERRY ICEBOX CAKE

Steps:

• Take out a few of the best-looking strawberries and set them aside for the garnish.
• Hull the remainder of the strawberries and slice each berry into thin slices.
• With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks.
• Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
• Spread a small spoonful of whipped cream on the bottom of a 9x13 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 over the top and swirl it lightly with a spoon. Add a few more strawberries.
• To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate.
• Let it stand for a few minutes, then whisk until the mixture is thick and glossy.
• Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
• Refrigerate for at least four hours, or until the crackers have softened completely.
• Garnish with additional berries.

STRAWBERRY ICEBOX CAKE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP. Gently stir in strawberries.
• Break whole graham sheets crosswise in half. Arrange 15 squares on bottom of 13x9-inch pan; cover with 1/3 of the pudding mixture. Repeat layers twice.
• Refrigerate 4 hours. Just before serving, melt chocolate as directed on package; drizzle over dessert.