Strawberry Icebox Cake {gluten-free option}

IMG_1476This has to be the easiest and freshest idea I’ve made with 5 ingredients in a long while. I first got the idea from Pinterest using graham cracker sheets and when I get to Aldi, of course, there’s none. Because I didn’t want to run to another store, I improvised buying vanilla wafers. I’m so glad I did.

The whipped topping layer: 2 cup whipping cream with 1/4 cup confectioner’s sugar whipped until fluffy. Spread a layer on the bottom of a 9×13 pan. Add a layer of vanilla wafers and sliced strawberries.

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Repeat twice ending with the last bit of whipping cream. Prepare 3/4 cup mini or regular chocolate chips, or how about a dark chocolate? Melt in a small glass bowl 1 minute 30 seconds at 50% power. Continue warming for 30 seconds at a time until the chocolate is warm enough to stir and melt. Rubber scrape into a quart size plastic bag and clip 1/2″ on the corner.

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Pipe a zig-zag pattern on your fresh ice box cake. This is the fun part!

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Refrigerate or you could freeze into an actual ice box cake and take on a picnic in a cooler. That’s my summer plan.

Strawberry Icebox Cake

Ingredients:

  • Box of vanilla wafers, graham crackers or gluten free animal crackers
  • 2 pounds strawberries, washed and sliced
  • 16 0z whipping cream
  • 1/4 cup confectioner’s sugar
  • 3/4 cup milk or dark chocolate chips, melted and piped onto cake

Directions:

Mix whipping cream with powdered sugar and whip until stiff peaks form. Layer 1/3 of the whipped topping on the bottom of a 9×13 pan. Top with vanilla wafers, graham crackers or gluten-free animal crackers. Layer sliced berries and repeat. End with the whipped topping, sliced berries and drizzled chocolate.

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Comments

  1. Silvia says:

    Soda crackers work well in this too :-)

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