Strawberry Icebox Cake

Strawberry Icebox Cake by

Kaitlyn Baker


Serves 6-8


  • 16 oz. whipped topping
  • 12 graham crackers
  • 2 cups strawberries, sliced


  1. Spread a layer of whipped topping in the bottom of your baking dish, about 1/2 inch thick.
  2. Add a layer of graham crackers, covering the whipped topping as much as possible. You may need to break the graham crackers into smaller pieces to fit.
  3. Add another layer of whipped cream.
  4. Lay a layer of sliced strawberries.
  5. Repeat until the baking dish is full.
  6. Cover and refrigerate until ready to serve, at least 3-4 hours.