Rating: 4.5 stars 4.6
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Wonderful recipe for those hot summer days when you just don't want to turn on the oven! There is never any left when this icebox cake goes to a BBQ!

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Recipe Summary

prep:
20 mins
cook:
1 min
additional:
4 hrs
total:
4 hrs 21 mins
Servings:
12
Yield:
1 9x13-inch dessert
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spread some whipped topping on the bottom of a 9x13-inch pan. Place 5 graham cracker sheets in the center. Break up 2 more sheets to cover the edges.

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  • Cover the top of the crackers with more whipped topping and then some sliced strawberries. Repeat layers 3 more times, ending with strawberries on top.

  • Place chocolate chips in a resealable plastic bag and microwave at 10-second intervals until melted. Snip off 1 corner of the bag and drizzle melted chocolate over the strawberries. Refrigerate until flavors combine, at least 4 hours.

Cook's Note:

The longer it stays in the fridge, the more cake-like the crackers become. It will keep in the fridge for up to 5 days.

Nutrition Facts

260 calories; protein 3.3g; carbohydrates 49.7g; fat 4.8g; sodium 228.4mg. Full Nutrition
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