All-American Icebox Cake

Happy 4th of July, friends!

Did you know that July 4th is my favorite holiday?  For me, this day will always be associated with warm, sunny weather, baton twirling in the town parade, attending my favorite annual barbecue with friends and family, chicken fights in the swimming pool, and ending the day with 'Smores, fireworks, and physical exhaustion of the happiest kind.

This year things are looking a little different, although I fully expect to end the day with physical exhaustion.  Of the 9+ month-pregnant kind.   But different is good.  Starting new traditions while appreciating the old ones is good.  Getting out and building those ties that root us to the community we live in is extra good.  Is today not the perfect day for this?

What are your plans today?  Going to a barbecue?  Hosting your friends and family?  I assume dessert will be in the forecast later, as it should be.  And if you act now, you could have this no-bake, delicious, healthy, icebox cake frozen and out the door in a few hours.

Made with fresh strawberries, light whipped topping, and dark chocolate, this is a scrumptious cool dessert that is perfect for any 4th of July spread.  I decorated mine with red and blue sugar sprinkles, but you can decorate this any way you can imagine.  I bet fresh blueberries and raspberries could find their way in here some how.  I dare you.

 Enjoy this day!  This is summer at its best.

All-American Icebox Cake
Adapted from The Kitchn
Serves 8-12
1 lb fresh strawberries, washed, hulled, and sliced thin
3 c frozen whipped topping, thawed (I used all-natural Truwhip from Whole Foods)
4 sleeves (about 24-28 whole) graham crackers
1/4 c skim milk
4 oz dark chocolate, finely chopped
Red, white, blue sprinkles for garnish (optional)
Line a 9 x 13-inch baking pan or dish with aluminum foil so that it hangs over the sides of the dish slightly.  Set aside.
Spread a small spoonful of the whipped topping on the bottom of the prepared baking dish.  Lay down 6 of the graham crackers.
Lightly cover the top of the crackers with more whipped topping, and then a single layer of strawberries and sprinkles.
Repeat 3 times, until you have 4 layers of graham crackers.  Spread the last of the whipped topping over the top, and swirl it lightly with a spoon to cover.
To make the chocolate drizzle, heat the milk in a small saucepan until bubbles form around the edges, and then pour it over the chopped chocolate in a heat-safe bowl.  Whisk until the mixture is thick and glossy.

Drizzle this over the top layer of the dessert with a spoon, and then garnish with the remaining sprinkles to cover.

Refrigerate at least 4 hours, or until the crackers have softened completely.  Use the sides of the aluminum foil to help guide the cake out of the dish, or slice and serve directly out of the dish.


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