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Strawberry Icebox Cake

Rated as 4.6 out of 5 Stars

"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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4 h 21 m servings 260
Original recipe yields 12 servings (1 9x13-inch dessert)


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  1. 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.
  2. 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.
  3. 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

Per Serving: 260 calories; 4.8 49.7 3.3 0 228 Full nutrition

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Read all reviews 3
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This was quite good, but needed a couple of tweaks, I think. First, it would have been good to double the graham cracker layers, as the single layer wasn't quite enough. I used 2 cups real whi...

very good.. like a banana split without the bananas..made my own chocolate sauce..may use on ice cream and add banana slices and cherries

My son cannot eat dairy and loves this. Thanks