- 8
Ingredients
- 6 6 6 tablespoons no-sugar-added strawberry jam
- 9 9 9 full chocolate graham crackers (18 squares)
- 1 8-ounce 1 8-ounce 8-ounce container (3 cups) light whipped topping, divided
- 1 1 1 pound fresh strawberries, thickly sliced
- 2 2 2 tablespoons cocoa powder (preferably Dutch-processed, like Hersheys Special Dark)
Preparation
Step 1
1. Place the jam in a small microwave-safe bowl and microwave on high power for 15 seconds, or until mostly melted.
2. Break the sheets of graham crackers in half. Arrange 9 (of the 18) squares on the bottom of an 8-inch square pan. (Note: there will be a small space between the crackers.) Brush 2 tablespoons of jam on the crackers and top with 1 1/2 cups of the whipped topping. Smooth the topping and evenly layer 1/2 of the strawberry slices on top. Repeat with remaining crackers, jam, berries.
3. Top with remaining topping and smooth it with a spatula. Using a mesh strainer, dust cocoa powder over the top. Cover, and refrigerate for 8 hours or overnight.
Marlene Says: This cake is best eaten within two days of being made as the crackers continue to soften and get mushy.
NUTRITION INFORMATION PER SERVING: (1 piece) Calories 140 | Carbohydrate 23g (Sugars 12g) | Total Fat 4g (Sat Fat 2.5g) | Protein 1g | Fiber 2g | Cholesterol 0mg | Sodium 110mg | Food Exchanges: 1 Carbohydrate, 1/2 Fruit | Carbohydrate Choices: 1 1/2 | Weight Watcher Plus Point Comparison: 4 Freestyle Smart Points: 6