Recipe courtesy of Valerie Bertinelli
Strawberry Icebox Cake
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- Level: Easy
- Total: 4 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 765
- Total Fat
- 57 g
- Saturated Fat
- 33 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 3 g
- Sugar
- 38 g
- Protein
- 7 g
- Cholesterol
- 194 mg
- Sodium
- 285 mg
- Level: Easy
- Total: 4 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 765
- Total Fat
- 57 g
- Saturated Fat
- 33 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 3 g
- Sugar
- 38 g
- Protein
- 7 g
- Cholesterol
- 194 mg
- Sodium
- 285 mg
Ingredients
Directions
- 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.
