Shelly's Recipe

No Bake Strawberry Icebox Cake

Category: Layered Desserts

3 lbs. fresh strawberries, sliced
2 cups whipped cream frosting, recipe follows
1 (14.4 oz.) box graham crackers
1/4 cup milk chocolate chip morsels

1. Spread a small amount of whipped topping on the bottom of a 9x13-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 is ok) because you will 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 four 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.

Note: This works for any type of berry.

Whipped Cream Frosting

1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit
the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the
heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.