Look no farther than this Strawberry Cream Cheese Icebox Cake if you’re in need of a light and refreshing summer treat. No bake dessert lovers, prepare to be amazed by this one-of-a-kind creation layered with graham crackers, juicy strawberries, and luscious whipped cream cheese.
Things needed:
2 pounds of hulled and sliced fresh strawberries
Two 8-ounce containers of softened cream cheese
Two cups of heavy cream for whipping
measure one cup of powdered sugar
1/8 teaspoon of vanillin
A 24-28-graham cracker package
method calls for softened cream cheese to be whipped into a velvety consistency in a large basin.
To the bowl with the eggs, add the powdered sugar and vanilla essence, and whisk until thoroughly blended.
Whip the heavy cream until it forms stiff peaks in a separate bowl.
Once the cream cheese mixture is thoroughly blended, fold in the whipped cream.
Prepare a 9×13 inch baking dish by spreading a thin layer of the cream cheese mixture on the bottom.
Break the graham crackers into smaller pieces as needed to cover the cream cheese layer.
Scatter sliced strawberries over the graham cracker layer.
Finish by adding another layer of cream cheese mixture. Continue layering graham crackers, strawberries, and cream cheese mixture until all ingredients are used up.
Put the dish in the fridge for at least four hours, or perhaps overnight, covered with plastic wrap.
Before serving, cut the cake into squares and top with whipped cream and more strawberries, if preferred.
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