No Bake Strawberry Icebox Cake

when it comes to friendships, I feel blessed to know that I have met some wonderful people over the years – each one unique and special in its own way.
Most of them are the friends I’ve known since childhood – I think these friendships have

some special line. There are the friends I made in high school or college, those that spent hours preparing for an exam, playing basketball or running with me. The roommates who were my second family. And of course, there are the friends I’ve made because of this blogging world, who share my passion for cooking and baking, and all things food.

No Bake Strawberry Icebox Cake

Prep time
4 hours 15 mins
Total time
4 hours 15 mins


19 oz graham crackers
2 pounds fresh strawberries
3½ cups heavy cream
1 banana, sliced thin
½ cup powdered sugar
2 tsp vanilla
¼ tsp salt
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Cream powdered sugar, vanilla, and salt with the heavy cream in the bowl of a stand mixer. Beat until the cream mixture holds stiff peaks.
Spread a thin layer of heavy cream mix in a 9x13 pan just to coat the bottom.
Layer 5 graham crackers across the center of the pan, then 2 more,breaking them as needed to fit around the top and bottom edges.
Spread a thick layer of heavy cream mix over grahams and top with a hearty layer of sliced strawberries.
Place graham crackers on top of strawberries, then heavy cream mix, then layer of thinly sliced bananas.
Repeat the graham-strawberries-cream layers 1 more time (3 times total) and you should reach the top of the pan.
Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
Top with a few sliced strawberries or whole strawberries if you desired.
Serve chilled.

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