No Bake Strawberry Icebox Cake
3 lbs fresh strawberries, sliced
2 (8 oz) tubs fat-free Cool Whip (can be regular or light also)
1 (14.4 oz) box graham crackers
1/4 cup milk chocolate chips
Spread a small amount of Cool Whip on the bottom of a 9x13 baking dish. Place 5 graham cracker sheets down the middle and break 2 more sheets into crackers to fit down the sides. Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries. Repeat three times, until you have four layers of graham crackers (you may be a few crackers short on the top layer, but that's ok). You'll end with a layer of strawberries on top.
Place chocolate chips in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle chocolate over the cake.
Refrigerate, covered, for at least four hours or until the crackers have softened completely. Cake will last well for two days. It will still be good on the third day, but the strawberries will start to get juicy and leak into the whipped topping. It will still taste good - just not as pretty!
Pairs Well With
Enjoy - this is from the Aichele kitchen