STRAWBERRY ICEBOX CAKE

INGREDIENTS:

2 c. heavy cream

1/2 c. powdered sugar

1 tsp. vanilla

1 lb. strawberries sliced

7.2 oz. graham crackers (1.5 sleeves)

DIRECTIONS:

In a stand mixer or with a hand-held mixer, beat the cream, powdered sugar and vanilla until stiff peaks form.

Place a very thin layer of cream on the bottom of a 9×9 square pan. Next, add a single layer of graham crackers.

Top with 1/3 of the whipped cream and smooth with a spatula. Add 1/3 of the strawberries in an even layer.

Repeat layers 2 more times, ending with strawberries. Arrange the berries in a pretty pattern, if desired.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.