Strawberry Oreo Chocolate Icebox Cake Food

STRAWBERRY OREO®-CHOCOLATE ICEBOX CAKE

Steps:

• Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form. Mix in strawberry extract. Spread a little strawberry cream on the bottom of a rectangular dish.
• Pour milk into a bowl and dip each side of the Oreo into the milk for a couple of seconds then shake off excess.
• Sandwich cookies together with a heaped teaspoon of strawberry cream each. Lay them into the dish, working lengthwise about 10 across the dish. Continue laying cookies into the dish to create about 4 rows.
• Cover the top and sides of the cookies with the rest of the cream. Sprinkle grated chocolate on top.
• Place a sheet of parchment paper over the top of the cake to prevent it from sticking. Cover icebox cake and dish with aluminum foil.
• Refrigerate until cookies have turned soft, at least 8 hours to overnight. Garnish with strawberries before serving.

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.