Strawberry Icebox Cake
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![Preparation time]()
Prep time15 min![Ready in]()
Ready in![Servings]()
PortionsPortions 12![Difficulty]()
DifficultyEasy
Ingredients
-
4 cups Country Crock® Plant Cream, chilled
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- 1 cup powdered sugar
- 4 teaspoons vanilla extract
- 36 graham crackers
- 2 pounds fresh strawberries, sliced
- 1 pound fresh strawberries, diced for topping
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- In a chilled mixing bowl, whip Country Crock® Plant Cream, powdered sugar, and vanilla extract until stiff peaks form. About 5-6 minutes.
- In a 9x13in glass pan, spread a thin layer of whipped Country Crock® Plant Cream to coat the bottom.
- Layer graham crackers to cover as needed, then layer sliced strawberries on top of graham crackers, then repeat to form multiple layers.
- Add a healthy amount of whipped Country Crock® Plant Cream on the final top layer and spread diced strawberries all over it.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours until graham crackers have softened and cake has firmed up.
- Cut the slices and serve chilled!
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