Strawberry Icebox Cake

By sherryl61

Ingredients

• 3 lbs fresh strawberries (sliced)
• 2 8oz tubs cool whip
• 1 (14.4oz or larger) box of graham crackers
• 1/4 Cup milk chocolate chip morsels
• 1 9x13 inch baking dish/pan

Details

Adapted from keyingredient.com

Preparation

Step 1

Spread small amount of cool whip on bottom of baking pan.

Place 5 graham cracker sheets down the middle and break 2 more
sheets into crackers to fit the sides.

Lightly cover the top of the graham crackers w/more cool whip,
and then a layer of the sliced strawberries.

Repeat 3 more times, until you have 4 layers. If you run short on the graham crackers it's o.k. because your top & final layer will be strawberry slices.

Melt chocolate chips and drizzle over top of the cake.

Refrigerate COVERED for at least 4 hours or until graham crackers
are completely softened.

Cake will look great for about 2 days if there is any left on day 3
the strawberries get juicy and mix w/the cool whip. It doesn't
look as pretty but still tastes great!