This past weekend was a busy one with the Toronto Wine & Spirit Festival and Father’s Day celebrations.  Usually we plan out a huge menu for family gatherings but instead we made it a lot easier and laid-back by making my dad a large BBQ dinner.  We cooked chicken and beef kabobs, greek potatoes, grilled peppers, potato salad, homemade tzatiki and for dessert, this EASY as hell no-bake strawberry icebox cake! I was a little hesitant with this recipe because it’s only 4 ingredients but I was pleasantly surprised at how good this dessert turned out to be.  The graham crackers absorb some of the moisture from the whipped cream which makes them turn into a cake-like texture.  The result is a very light and fluffy dessert that is generally quite healthy especially if you make your own whipped cream. Make sure to refrigerate this cake for at least 3 hours or more, you want to be sure that the graham crackers have softened completely before serving. The only problem with this dessert is that it is so light that you’ll likely want a second piece, or maybe that was just me.  So glad I found this recipe as it is the quickest and most delicious no-bake recipe to whip up for any summer gathering.   Your guests will definitely think that you put a lot more effort into this cake than you really did.  No-Bake Strawberry Icebox Cake 3 to 4 cups fresh strawberries, sliced 2 (8 oz.) tubs fat-free whipped topping (or make your own! 1 cup heavy cream + 1 Tbsp confectioner’s sugar + vanilla extract) 1/4 cup milk chocolate chip morsels 1. Spread a small amount of whipped topping on the bottom of a 9×13-inch baking pan. Place 5 graham cracker sheets down the middle and break 2 more sheets into crackers to fit down the sides. Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries. Repeat three times, until you have four layers of graham crackers (you may be a few crackers short on the top layer, but that’s ok). You’ll end with a layer of strawberries on top. 2. Place milk chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle chocolate over top of cake. 3. Refrigerate covered for at least three hours, or until the crackers have softened completely. Cake will last well for two days. It will still be good on the third day, but the strawberries will start to get juicy and leak into the whipped topping. It will still taste good, but it won’t be as pretty. recipe from big flavors from a tiny kitchen Share on Facebook Tweet Follow us Share Share Share Share Share