Creamy Strawberry Icebox Cake

Name: Creamy Strawberry Icebox Cake
Prep time: 60 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: 8 servings.
Ingredients: 1-1/2 cups heavy whipping cream; 1/2 cup sugar; 1 tablespoon vanilla extract; 1 container (5.3 ounces) plain Greek yogurt; 9 whole graham crackers; 3 cups fresh strawberries, sliced

TOTAL TIME: Prep/Cook Time: 15 min. + chilling YIELD: 8 servings.

My family loves this icebox cake for two reasons: First, it is a delicious way to use strawberries at their peak in summertime, and second, it requires no baking, which keeps the kitchen cool! This dessert feels extravagant but is so easy to make. —Nancy Mock, Colchester, Vermont

Ingredients

1-1/2 cups heavy whipping cream
1/2 cup sugar
1 tablespoon vanilla extract
1 container (5.3 ounces) plain Greek yogurt
9 whole graham crackers
3 cups fresh strawberries, sliced

Directions

1. In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Gently fold in Greek yogurt.
2. Spread 1 cup cream mixture in the bottom and around sides of a 9x5-in. loaf pan lined with plastic wrap. Top with a single layer of graham crackers, breaking to fit. Arrange a single layer of strawberries over cream mixture. Repeat with remaining cream, graham crackers and strawberries, ending with a layer of whipped cream over the top.
3. Refrigerate, covered, 8 hours or overnight. If desired, garnish with additional sliced strawberries. Slice to serve.

Nutrition Facts

1 piece: 342 calories, 20g fat (12g saturated fat), 56mg cholesterol, 132mg sodium, 39g carbohydrate (26g sugars, 3g fiber), 4g protein.

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