No Bake Strawberry & Cream Refrigerator Cake

So this no bake strawberry and cream refrigerator cake is pretty amazing!  It has only four ingredients, there's no measuring, mixing, or cooking required, there's very little cleanup in the way of dirty dishes, and it's incredibly yummy!  This strawberry and cream cake is simply layers of whipped cream, graham crackers, and strawberries with chocolate on top.  I made it a day ahead of when I served it.  You would think the graham crackers would get soggy from the whipped cream and strawberries, but it made the graham crackers soft, not soggy and they tasted like very thin layers of cake.

The only thing that gave me problems was the chocolate.  I melted the chocolate over the stove and tried to use a spoon to drizzle it.  Even though the chocolate was melted, it must not have been hot enough because it cooled before I could get the spoon over the top of the desert to drizzle it.  I tried putted the chocolate in a piping bag, and the effect was pretty, but I felt like WAY too much good chocolate was left in the piping bag and not nearly enough got on the dessert.  Next time (and I'll certainly be making this again) I might just sprinkle mini chocolate chips on the top and call it done!

I'm even going to say this recipe is somewhat healthy, at least when compared to other deserts.  It's certainly low fat with the graham crackers and strawberries and I used low fat whipped cream.  This recipe is definitely a winner!

Yield: 8-10 servings

No Bake Strawberry & Cream Refrigerator Cake

A yummy crowd pleaser, this no bake refrigerator cake has layers of whipped cream, graham crackers, and strawberries topped with a hint of chocolate. Only four ingredients, no measuring, mixing, or cooking required, and very little cleanup in the way of dirty dishes!

prep time: 4 hourcook time: total time: 4 hours

ingredients:

• 3 lbs. fresh strawberries, sliced
• 2 (8 oz.) tubs whipped topping (I use fat-free)
• 1 (14 oz.) box graham crackers
• 1/4 cup chocolate chips   

instructions

1. Spread a small amount of whipped topping on the bottom of a 9x13 inch baking pan.  Place 5 gram cracker sheets down the middle  and break 2 more sheets into pieces to fit down the sides of the pan. 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 .
2. Place the 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 top of the cake.
3. 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, but it won't be as pretty to serve.

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This project was inspired by pins from my Desserts board.

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