STRAWBERRY ICEBOX CAKE

What You'll Need

• Three lbs strawberries, sliced
• 14.4 oz box Honey Graham Crackers
• Three 8oz tubs Cool Whip

How to Make It

1. Each Cool Whip layer uses one whole tub (besides the first thin layer).
2. Each strawberry layer uses about One lb of sliced strawberries.
3. Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom.
4. Layer 5 graham crackers across the center of pan, then Two more breaking them as needed to fit around the top and bottom edges. Spread a thick layer of cool whip ( just use the remaining cool whip from the first step) over grahams and top with a hearty layer of sliced strawberries.
5. Place graham crackers on top of strawberries, then cool whip, then strawberries.
6. Repeat the layers One more time (Three times total) and you should reach the top of the pan.
7. I used Three layers of each + the first thin layer of cool whip.
8. You will finish with a layer of sliced strawberries.
9. Refrigerate for at least Four hours or overnight until the graham crackers have softened completely.
10. Serve chilled.