Hello everyone! It’s Tiffany from The Nesting Project and I’m excited to be over at the Southern Institute for another fun food post. Coming from Southern Florida I never thought I would see a summer worse then the ones we had as kids. It was always 90 degrees and we had 80-90% humidity. You almost needed a shower to get the mail. Well this summer is definitely a direct reminder of those childhood memories and I’m living about 12 hours north!
So my point is – there is no way I’m turning on the oven unless I’m forced to. Enter in the Ice Box Cake. It’s a genius invention where the graham crackers or cookies are softened by the filling and you really couldn’t tell it wasn’t little delicate layers of cake. My mother would always put homemade chocolate pudding in between layers of graham crackers and once it was perfectly chilled it tasted like the best chocolate ice box cake ever.
During Strawberry season my in-laws provided me with pounds of strawberries from the market. It was generous but yet there was no way I could get to using them all. Most people would freeze the strawberries but I decided to freeze them into strawberry puree and store them in ball canning jars. That way I could use it for strawberry mousse, in smoothies, in recipes like this or as a strawberry sauce for a sundae.
So I decided to put that puree to good use and make a strawberry ice box cake. The result was a delicious fresh dessert that was simple to make and cool – which is exactly what I want in a dessert this summer.
Strawberry Ice Box Cake
2 cups Strawberry Puree
1 container of cool whip
1 box of graham crackers
Leftover strawberries for garnish
Combine the puree and the cool whip together in a mixing bowl. Layer an 8×8 baking dish with graham crackers. Take a 1/3 of the strawberry cool whip mixture and layer it on top of the graham crackers. Repeat 2 more times and end with the strawberry cool whip mixture on the top. Garnish with strawberries and cover and put in a refrigerator for at least 3 hours.