Reinventing: Strawberry Icebox Cake

The Kitchn recently posted a few no bake desserts and the recent heat wave definitely put me off turning the oven on. The strawberry icebox cake (original recipe here ) caught my eye. The recipe calls for regular graham crackers, but I used Trader Joe's Cinnamon Graham Crackers and it gave the dessert a really great flavor. I also used the homemade whipped cream recipe.

• 2 pounds of fresh strawberries
• 1 serving of whipped cream
• 1 16 oz container of Trader Joe's Cinnamon Graham Crackers

Slice the strawberries thinly and set aside. Make the whipped cream. In a 9x13 inch pan, lay down a layer of whipped cream. The next layer should be the graham crackers, with two at the top laid width wise, followed by 2 rows of three laid length wise, then the last two at the bottom width wise. Throw another layer of whipped cream on there, followed by strawberries. Keep layering, finishing with a layer of strawberries. You should have three layers. Cover the dish and refrigerate for a minimum of 4 hours. The time in the fridge softens the graham crackers and blends everything together.

This is a great dessert to make in a small kitchen. You use a minimal amount of dishes and counter space. By my count, you only use the 9x13 dish, the bowl for the whipped cream, a knife and a chopping board. Minimal amount of stuff for a pretty summer dessert.