No-Bake Strawberry Icebox Cake
Description
Strawberty season is a great time to make this no-bake dessert, but it can be made anytime of the year. It will be a hit to bring to any party, it's so good.
Ingredients
8 oz. package cream cheese, at room temperature
1 c. powdered sugar
3 c. heavy cream, divided
1 T. vanilla bean paste or vanilla extract
1 T. lemon zest
20 graham cracker sheets
1 1/2 lb. fresh strawberries, hulled and sliced about 1/4 " thick (about 4 1/2 c.)
1/2 c. sliced almonds, optional
Directions
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In the bowl of a stand mixer fitted with the beater attachment, beat the cream cheese until smooth; add the powdered sugar; beat until smooth.
Scrape down the sides of the bowl. Add 1 c. heavy cream; beat on low speed until smooth. Add the remaining 2 c. heavy cream; beat at medium to medium-high speed until soft peaks form, increasing the speed as the mixture begins to thicken. Fold in the vanilla and lemon zest.
Spoon 1/4 c. cream mixture into the bottom of a 9x9 inch baking dish/pan, spreading into a thin, even layer.
Top mixture with the graham crackers in a single, even layer, breaking crackers to fit, if necessary. Spread about 1 1/2 c. cream mixture over the graham crackers in an even layer. Top this cream mixture with an even layer of strawberries, about 1 1/2 c. Sprinkle on 1/4 c. almonds, if using.
Repeat one more time. Top with a final layer of graham crackers, cream mixture, and strawberries.
Cover with plastic wrap. Refrigerate for at least 4 hours or up to overnight.
8-10 servings.