Strawberry Icebox Cake

 

Ingredients:

- 1 box Honey Maid Graham Crackers

- 2 (8 oz) tubs Cool Whip, thawed

- 2 pounds fresh strawberries, hulled and thinly sliced

- 1/4 cup Domino Powdered Sugar

Instructions:

1. In a bowl, toss the sliced fresh strawberries with the Domino Powdered Sugar to bring out their juices.

2. Spread a very thin layer of Cool Whip on the bottom of a 9x13 glass baking dish.

3. Place a single, tight layer of Honey Maid Graham Crackers over the cream.

4. Spread a thick layer of Cool Whip over the crackers, then top with an even layer of sliced strawberries. Repeat the layers (crackers, cream, berries) two more times. Refrigerate for 4-6 hours to let the crackers soften into cake