Saturday, June 19, 2010

Strawberry Ice-Box Cake

My fabulous friend, Sarah, posted this little treat on her blog and I HAD to make it. It contains some of my most favorite things: Chocolate, Strawberries, and Whipped Cream. YUM. She got the recipe from I made a few changes and adapted it into my own 🙂

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Strawberry Ice-Box Cake

Adapted from: The


2 Pounds Fresh Strawberries (Washed, Hulled, and Sliced)
1 pint of whipping cream, divided
1/3 - 2/3 cup confectioners sugar (depending on personal sweetness liking)
2 teaspoons vanilla - divided
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
1 Cup Chocolate Chips
1 Small box Vanilla Instant Pudding & Ice Cold Milk (read back of box)


Mix Pudding according to package and set aside. Next, heat 1/2 cup of the Whipping Cream and 1 Cup Chocolate chips in a saucepan over medium low heat until fully melted. Remove from heat & add 1 tsp of vanilla.

Whip the remainder of the whipping cream with a hand mixer or in the bowl of a stand mixer until it just holds stiff peaks. Add the confectioners sugar & vanilla and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream. Then add a thin layer of Pudding followed by a layer of strawberries. Drizzle some of the Ganache over the strawberries.

Repeat this process three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries. Heavily drizzle the ganache over the top and garnish with additional Strawberries.

Refrigerate for at least four hours, or until the crackers have softened completely.

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