Strawberry Icebox Cake Recipes

Steps:

• Spread a thin layer of whipped cream in a square glass baking dish.
• Layer graham crackers on top, then cover with a layer of whipped cream.
• Sprinkle ⅓ of the strawberries on top, then layer with cream again.
• Repeat steps 2 and 3 until no more ingredients remain. (The top layer should be strawberries and should not be covered with cream.)
• Refrigerate for at least 3 hours.
• Enjoy!

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP. Gently stir in strawberries.
• Break whole graham sheets crosswise in half. Arrange 15 squares on bottom of 13x9-inch pan; cover with 1/3 of the pudding mixture. Repeat layers twice.
• Refrigerate 4 hours. Just before serving, melt chocolate as directed on package; drizzle over dessert.

Steps:

• Dissolve jello in boiling water.
• Add sugar and marshmallows.
• Make sure water is boiling hot or marshmallows will not dissolve.
• Let stand till thick.
• Beat with mixer, add cool whip and thawed berries.
• Line bottom of oblong cake pan with crushed wafers.
• Put half of berry mixture on top then add another layer of wafers and another of berry mixture ending with wafers.
• Put in the fridge and chill.
• Serve when well chilled and set.

Steps:

• LINE 9 x 5-inch loaf pan with foil, extending foil up to edges.
• STIR strawberries with 2 tablespoons preserves. Spread in an even layer on bottom of pan. Layer in the following order: 1 cup topping, 1/3 cup preserves, 3 full crackers broken into quarters and smaller pieces as needed to cover the entire surface. Repeat two times.
• COVER with plastic wrap. Chill overnight. Invert onto serving plate. Remove foil. Cut into slices.

Steps:

• Put the cream cheese in a large bowl and beat with an electric mixer until soft. Add the cream, confectioners' sugar, preserves, lemon juice and vanilla, and beat until it just holds stiff peaks.
• Arrange about a third of the graham crackers on the bottom of a 9-by-13-inch baking dish (or a loaf pan plus an 8-inch square baking dish), fitting in as many as possible without overlapping. Spoon a third of the cream mixture on top and smooth evenly with an offset spatula. Arrange a third of the strawberries on top in a single layer. Repeat to make three layers of each. Put the remaining graham cracker in a resealable plastic bag and crush it to make crumbs. Sprinkle the crumbs all over the cake. Cover with plastic wrap and refrigerate until the cookies soften, at least 4 hours but preferably overnight.

Steps:

• Combine strawberries and 1/2 cup sugar in medium-size nonreactive saucepan. Bring to a boil over medium-high heat. Let cool to room temperature.
• Using electric mixer, beat egg substitute with remaining 1/2 cup sugar in a bowl until foamy. Add mascarpone and vanilla; beat until just smooth. In a separate bowl, beat cream until soft peaks form. Fold cream into mascarpone mixture.
• Separarte and arrange half of the lady fingers on bottom of 9-inch square glass baking dish. Spoon half (1 cup) strawberry mixture on top, then half (1 1/4 cups) mascarpone mixture. Sift half the cocoa powder on top. Repeat layering with lady fingers, strawberry mixture, mascarpone mixture and cocoa powder. Cover; refrigerate 4 hours or overnight. To serve, sift confectioners sugar over top. Garnish with strawberries, of desired.