Ingredients
12 graham cracker sheets
16 oz (450g) Cool Whip or whipped topping
4 cups fresh strawberries, hulled and sliced
Instructions
Place 12 graham cracker sheets in a 9×13-inch dish or springform pan. Break any that don’t fit neatly.
Spread half the Cool Whip over the graham crackers, creating an even layer about ½-inch thick.
Distribute half the strawberries evenly over the whipped topping. Slightly tuck them into the Cool Whip.
Add a second layer of graham crackers, Cool Whip, and remaining strawberries. Top with a final cracker sheet.
Cover and refrigerate for at least 4 hours (8 hours preferred) to allow flavors to meld and mixture to firm.
Notes
Use room-temperature Cool Whip for easier spreading and even layering.
Wrap the container in plastic wrap to prevent fridge odors from affecting the cake.
Chop larger strawberries into bite-sized pieces for even texture.
Substitute graham crackers with vanilla wafers for a crunchy alternative.
- Prep Time: 10
- Category: No-Bake Creamy Desserts
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg