Monday, July 23, 2012

Graham Cracker Cake

It's too hot to bake so I tried this instead - and man was it good!  Presentation is very pretty, holds together well when served and only 5 total ingredients!  It was a HIT! 

2 pounds fresh strawberries, washed
2 lg tubs Cool Whip
2 boxes honey graham crackers
1 large chocolate bar, finely chopped or shaved
Fudge ice cream topping

Save a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.

Spread a small spoonful of Cool Whip on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers (whole) - you may need a couple split to cover the bottom of dish entirely. Lightly cover the top of the graham crackers with more Cool Whip, and then a single layer of strawberries, sprinkle with shaved chocolate. Repeat three times, until you have three or four layers of graham crackers (depending on how deep your dish can allow).  I lightly  press the crackers to make sure you don't have air pockets in between layers.  Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries,  Drizzle with chocolate syrup just before serving.  This recipe makes 2 8x8 pans.

If you're in a very patriotic mood - add blueberries for a red white and blue presentation!

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