No-Bake Strawberry Icebox Cake

I pinned this “cake” a while back on Pinterest and I’m so glad I finally made it. This No-Bake Strawberry Icebox Cake is heavenly. It’s seriously no bake. The “cake” is really graham crackers that have gotten soft thanks to the whipped topping and strawberries. It takes minutes to put together, but the willpower comes in having to wait four hours for the graham crackers to soften. As soon as the timer went off, I ate one piece…and then I immediately ate another.

No Bake Strawberry Icebox Cake by So How's It Taste

So, how’s it taste?

I’m madly in love with this dessert. It’s crazy simple, but it’s out of this world good, especially when you use really ripe strawberries. It’s almost like a strawberry s’more with the whipped topping acting like the marshmallow. It might sound odd to want a dessert made of soggy graham crackers, but it works. It really does turn into the texture of cake.

No Bake Strawberry Cake by So How's It Taste

You could certainly make homemade whipped cream if you like, but I don’t mind whipped topping from a tub and it’s so easy (plus using fat-free makes me feel less guilty). I think the dessert could do without the chocolate drizzle on top. I do like the combination of chocolate and strawberry, but it’s almost too heavy for this dessert. It’s a really light and summery cake, so the chocolate isn’t necessary. Good grief, I never thought I’d type that!

The dessert only lasts about three days and on the third day, it doesn’t look very pretty with the strawberry juice starting to run through the whipped topping. It still tastes great, but if you’re making this for an event, I’d make it ahead with just enough time to let the graham crackers get soft.

Yield: 12 servings

No-Bake Strawberry Icebox Cake

Ingredients:

3 lbs. fresh strawberries, sliced
2 (8 oz.) tubs fat-free whipped topping (or use regular or light)
1 (14.4 oz.) box graham crackers
1/4 cup milk chocolate chip morsels

Directions:

1. Spread a small amount of whipped topping on the bottom of a 9x13-inch baking pan. Place 5 graham cracker sheets down the middle and break 2 more sheets into crackers to fit down the sides. 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 milk chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle chocolate over top of 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.

adapted from The Kitchn

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139 Responses to “No-Bake Strawberry Icebox Cake”

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    Grishma @ZaikaZabardast — May 28, 2012 at 10:37 am

    Now that looks like something I can make. Looks delish!

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    Tara — June 3, 2012 at 6:38 pm

    A girl from work made this. It was really good. I think it would be good frozen. Put it in the freezer for a few hours.Mmmm good.

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    Patty — June 14, 2012 at 2:43 pm

    Could I use frozen strawberries? IF so, would I thaw them first?

    • Leah replied: — June 14th, 2012 @ 3:11 pm

      Frozen might work if you let them completely thaw and drain the liquid off. I might even go so far as to pat them dry with a paper towel. Even then I’m afraid they might be too soggy compared to fresh, but you could give it a shot!

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    Lara — June 16, 2012 at 8:37 am

    This is similar to a chocolate eclair icebox cake my mom makes. I love icebox cakes!

    • Leah replied: — June 16th, 2012 @ 9:02 am

      You’re not the first person to mention chocolate eclair cake. I’ll have to try that version!

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    Amanda — June 20, 2012 at 9:26 pm

    If you whisk a block of softened cream cheese in to the cool whip, I bet it’ll taste a lot like strawberry cheesecake. Yum!

    • Leah replied: — June 20th, 2012 @ 9:39 pm

      Doesn’t cream cheese make everything better?! That sounds really good.

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    Nancy — June 21, 2012 at 12:24 am

    This looks so yummy and easy to do along side my 3 1/2 year old daughter! We’ll be going to pick our own strawberries on Friday, and next week we’re going to bring this yummy dish to our Moms & Child Meetup group! I’m sure it will be a hit! =)

    • Leah replied: — June 21st, 2012 @ 7:05 am

      I love picking strawberries. That will be so fun for you and your daughter. I hope you enjoy this dessert!

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    Bella — June 21, 2012 at 3:49 pm

    Would the cream cheese soften the graham crackers, like the whipped topping does? If you add it to the whipped topping like an earlier post said … Cause that would be AMAZING if it worked lol

    • Leah replied: — June 21st, 2012 @ 3:51 pm

      I would think so, if you kept a decent ratio of whipped topping in there and made sure the texture was still fluffy and not too thick. Good excuse to give it a try, right?! Strawberry and cheesecake flavor would be so yummy in this dish!

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    Betty — June 23, 2012 at 12:15 pm

    If I make it tonight, do you think it would be too mushy for a 1:00 brunch?

    • Leah replied: — June 23rd, 2012 @ 12:37 pm

      I think if you make it late tonight it should be ok. It didn’t get mushy until late into the 2nd day and really mushy on the 3rd day.

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    Bente — June 23, 2012 at 2:07 pm

    This might sound stupid, but what is whipped topping? Is it just whipped cream?

    • Leah replied: — June 23rd, 2012 @ 3:04 pm

      Yes, it’s whipped cream. Whipped topping is the kind you buy already made, usually in a tub. Cool Whip is a popular brand. Hope that helps!

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    Erin — June 23, 2012 at 4:02 pm

    This sounds so delicious and simple. I think I too will skip the chocolate drizzle but use chocolate graham crackers instead of the regular kind. MMMM, OMG I think I need to hit the grocery store RIGHT NOW.

    • Leah replied: — June 23rd, 2012 @ 4:33 pm

      Yes, go right now so you can report back how the chocolate graham crackers taste. Do it! lol

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    Elle — June 23, 2012 at 8:36 pm

    Sure looks good, but does it “taste” like graham crackers??? Or does that taste fade away. I’m not a big fan of graham crackers.

    • Leah replied: — June 23rd, 2012 @ 8:59 pm

      It tastes like graham crackers, so if you don’t like those, you probably won’t care for this dessert.

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    Amy — June 24, 2012 at 12:34 pm

    I bet vanilla wafers would work if you don’t like graham crackers. I have made a similar one with cherries and vanilla wafers.

    • Leah replied: — June 24th, 2012 @ 12:38 pm

      I bet so, too. They may need a bit longer to soften since they are thicker, but that would be a delicious substitution!

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    Rosanne — June 24, 2012 at 6:35 pm

    I wonder if you could make this in a trifle bowl? Im going to try it for a bbq this weekend.

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    sharon — June 24, 2012 at 9:39 pm

    I wonder what this would be like with fresh blueberries sprinkled with the strawberries.

    • Leah replied: — June 25th, 2012 @ 1:55 pm

      I bet it would taste great. Festive for the 4th, too!

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    Tamika D. — June 25, 2012 at 12:58 pm

    This looks divine! Glad I found you on Pintrest. When I make… I’ll let ya know. :) Thanks much.

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    Tammy — June 25, 2012 at 3:50 pm

    I’m also not a fan of Graham crackers, but I’m thinking Chocolate Grahams may do the trick! :)

    • Leah replied: — June 25th, 2012 @ 3:54 pm

      I really want to make this again with chocolate graham crackers. I think that would be incredible!

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    Michelle — June 27, 2012 at 2:10 pm

    Looks like an easy, fresh, delicious summer dessert, can’t wait to make this!

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    Jessica — June 28, 2012 at 12:36 pm

    When you say take 2 more sheets and break them to fit down the sides.. are you talking about all of the outer edegs around the 4 sides of the pan?

    • Leah replied: — June 28th, 2012 @ 2:05 pm

      When I made mine, I put the full sheet of graham crackers down the middle of my dish. So on two sides there was a gap. I filled in both of those sides by breaking up the graham cracker sheets.

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    Gwinnivier — June 28, 2012 at 7:31 pm

    I’m so looking forward to making this for my girls night. This looks and sounds delish!!!

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    Elizabeth — June 30, 2012 at 11:53 am

    Tip: Only use good quality graham crackers like Nabisco. Cheaper house brands or generic brands don’t get soft.

    • Leah replied: — June 30th, 2012 @ 12:55 pm

      Thanks for the tip! I used Honey Maid because they were on sale, so good to know about the generics.

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    Chris — June 30, 2012 at 6:38 pm

    Try making this with pistachio instant pudding for your third layer instead of strawberries…or instant banana pudding and sliced bananas…lots of variations and the puddings make it very rich and delicious!

    • Leah replied: — July 1st, 2012 @ 5:31 pm

      Love the pudding additions! That would be great to add more flavor to the dessert. Thanks for the tips!

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    Caroline D. — June 30, 2012 at 6:45 pm

    I made this today and we had it for dessert tonight. It is really delicious and DH gobbled it up! Seeing the previous post, I’ll note I used Honey Maid grahams, regular cool whip (not the fat free or sugar free stuff, and I used dark chocolate morsels instead of the milk choc. Quick and easy to make… would be good for a pot luck. OH… found this recipe on pinterest so thanks to whomever pinned it first!

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    Lisa — June 30, 2012 at 10:46 pm

    Made this for a family reunion today. It wasn’t ready till about 2 hours after lunch was over, bad planning, but it worked out great for me. Most people were still stuffed and didn’t have any so we hurried and left and took most home with us so we could eat the rest ourselves. IT IS SO GOOD! Thanks for sharing, glad I found you!

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    Linda — July 1, 2012 at 12:42 am

    So.. The chocolate graham crackers, Honey Maid, don’t get soft either.. so it was crunchy!

    • Leah replied: — July 1st, 2012 @ 5:29 pm

      That’s a bummer. I so wanted to make these with chocolate grahams. Wonder what makes them stay crunchy?

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    Ana — July 1, 2012 at 12:46 am

    Made this today and it was amazing! I did not do the chocolate drizzle and I used strawberries and blueberries. My guests went crazy over it and it was so easy to make! Great summer dessert. I will definitely make it again. Perfect for 4th of July!

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    Lara — July 1, 2012 at 10:28 pm

    I made this for a family reunion this weekend. It was gone in no time and everyone loved it. It was so easy!

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    Katie — July 1, 2012 at 10:32 pm

    I’m a little confused on the layers.. Is it four layers of cool whip, graham crackers, cool whip & strawberries? Just want to make sure I’ve got it right before I make this for a friends birthday at work :) And are the graham crackers softened enough after four hours in the refrigerator? Would keeping it refrigerated longer make a difference? THANKS!!

    • Leah replied: — July 2nd, 2012 @ 8:53 am

      Yes, it’s four layers. The graham crackers should be softened enough after four hours, but may need a bit more time depending on what brand you use. The crackers will continue to soften no matter if the dessert is in or out of the refrigerator.

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    Amber — July 2, 2012 at 5:35 pm

    This sounds so easy & delish! Sounds similar to my 4th of July trifle.
    I’m wondering if anyone has tried adding the cream cheese with the cool whip. I’m wanting to try that variation but worried it may not soften…thanks!

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    Sarah — July 3, 2012 at 9:10 am

    This sounds so easy and delish! I am going to make for the 4th of July. Thanks!

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    Kimi — July 3, 2012 at 12:03 pm

    am making this tonight for an early picnic tomorrow morning…instead of just the whipped topping, im mixing a cheesecake pudding packet with half the milk called for and stirring until it starts to thicken and then folding it into the coolwhip..no chocolate and decorating it with blueberries on top as well to make it look like a flag.

    if you dont like graham crackers, then use club crackers, they also soften and become very cakelike.

    • Leah replied: — July 3rd, 2012 @ 12:17 pm

      Ooo, can’t wait to find out how the cheesecake pudding addition turns out! I’m not sure about subbing Club Crackers for graham crackers. Club Crackers are savory and salty and that doesn’t sound good to me mixed with Cool Whip and strawberries. I’d try vanilla wafers or shortbread cookies as a substitution. Both of those will need more time to soften though.

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    Suzanne — July 3, 2012 at 12:33 pm

    Made this with Cream Cheese pudding mixed with the Cool Whip…YUM! Even used sugar free pudding and sugar free Cool Whip! AWESOME!

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    Jessica — July 3, 2012 at 2:18 pm

    Just made this with blueberries for the 4th – I’m sure it will be as yummy as it looks!

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    Carol — July 3, 2012 at 3:41 pm

    Im making this about 24hrs in advance for the party. Would you recommend freezing this over night? I have to drive 1 1/2 hrs to the party then sit out a while before desert. I don’t want it to get all soggy. What do you think?

    • Leah replied: — July 3rd, 2012 @ 5:08 pm

      I’m really not sure as I only made it once and don’t have experience with how it freezes and then thaws. It only got “ugly” late into day 2 for me, so you might be ok, but I’m still not sure how/if the thawing process will change it. Good luck!

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    Jessica — July 3, 2012 at 8:42 pm

    Just made this today with my roommates. The best part about this cake is the left over chocolate and strawberries after. Such a great summer treat and so fun to do with roommies :) Thanks!

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    Melanie — July 3, 2012 at 11:29 pm

    I am making this for a party today! Thanks for helping me decide what to make!

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    Jessica — July 4, 2012 at 9:24 pm

    Oh man!! This was good! I’m still snacking on it at this moment. I did make a few modifications and they were successful thank goodness! I whipped up some cheesecake flavored sugar free pudding (with almond milk) and I used one 8oz container of the French Vanilla cool whip as well as the classic sugar free cool whip. I mixed all of that together and used that for the filling. I also added blueberries to the recipe for the festive approach (4th of July). It was simple and delicious! I will definitely make it again!!

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    Jocelyn — July 5, 2012 at 6:10 am

    I made this yesterday for July 4th get together. I used sugar free coolwhip and no one batted an eye lash. I was only able to make it a couple hours ahead of time and it worked out great. I was worried that the crackers would be hard. Surprisingly delicious for such a simple cake. I used blue cookie frosting on the top to make it festive, the cookie frosting (from a pouch) did not work well as it melted into the top, looked good at first though. Next time i think i will try cake frosting or maybe white chocolate colored blue.

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    Lisa — July 5, 2012 at 10:39 am

    I made it again for our BBQ yesterday but I mixed in a box of chocolate pudding into the cool whip. YUM! I was worried that it was setting up too much and wouldn’t make the crackers soft but it was perfect. THANK YOU!!!

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    Madeline — July 6, 2012 at 2:20 pm

    Made this! Looks some good!!

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    Karen White — July 7, 2012 at 2:33 pm

    I made this for a BBQ and everyone loved it. Instead of chocolate I used warm nutella that I microwaved for 30 seconds. It was a big hit. I also used fresh whipped cream. Thanks!

    • Leah replied: — July 7th, 2012 @ 5:38 pm

      Yum! Nutella & strawberries are so good together.

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    Denise — July 10, 2012 at 5:14 am

    Has anyone tried it with real whipping cream? Whipped of course.

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    Colleen — July 11, 2012 at 10:33 pm

    If you use a layer of graham crackers then a layer of pudding (any kind you like)then a layer of fruit then stir in 2 cups of mini marshmallows into the whipped topping and put it in the fridge for at least 2-4 hours it the whipped topping will end up tasting like cheesecake…don’t ask me how it works it just does.

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    Heather — July 15, 2012 at 3:27 pm

    This was good but I didn’t have enough whipped cream to do 3 layers and I used thin layers of it, so I’m not sure what happened. I think 2 of the large tubs would’ve worked out better. I also drizzled dark chocolate on top since dark chocolate compliments strawberries so well.

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    Stacy — July 21, 2012 at 4:26 pm

    This is a wonderful and easy dessert. I made a couple of changes for the group I was cooking for, but would probably make “as is”for myself and my weight conscience girlfriends.It’s a great low fat/low cal dessert. The changes were simple. I mixed an 8 oz block of softened cream cheese with 1/2 to one cup confectioner sugar (sugar to taste)with electric mixer. I then folded cool whip into cream cheese mixture and proceeded with recipe as written. Also, I used strawberries and blueberries. Yummy!

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    Mary Jo — July 23, 2012 at 10:12 am

    Mix the whipped cream with vanilla instant pudding for a little different, delicious taste. It is an acceptable recipe for diabetics too. Diabetics can use sugar-free instant pudding for theirs.

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    Inge — July 30, 2012 at 1:17 pm

    So just another variation, I was in a rush at the grocery store and bought the cinnamon graham crackers by accident. I didn’t even realize it until I started making this and didn’t have a choice but to use them. And actually, it turned out great! The cinnamon/sugar coating gives it in interesting flavor.

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    Pat Donahue — August 2, 2012 at 11:37 pm

    The graham cracker concept i have used with pudding…layering graham crackers then hot chocolate pudding…graham crackers…. hot vanilla pudding…crackers then hot butterscotch. letting each layer set before adding next layer. An easy but delicious desert. top with whipped cream and yummy

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    Toni — August 3, 2012 at 12:20 am

    I made something like using bananas and banana pudding!!! Sooo good!!! Except I substituted graham crackers for Vanilla Waffers, tasted almost like Banana cream pie!

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    Bev — August 13, 2012 at 11:29 am

    I make a similar recipe, but quickly dip the cookies in milk and then layer. This helps speed up the softening process for the cookies. Instead of graham crackers, you might try chocolate chip cookies!

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    Janice Mc — August 21, 2012 at 2:55 pm

    i made this a couple of weeks ago and gave to my daughter for thier dessert for Sunday (kept a little for myself). She said the family loved it esp my soninlaw.He can be very picky. She said he kept asking “Is there any of that cake left”.He will be off tomorrow so will surprise him. Of course the kids will probably have to fight for some but I am sure he will share. thank u for this recipe my mom made something similar when i was a child made with the grahams and powdere sugar frosting no fruit or whipped cream things were slim pickins then but it was good to us.Remeber I am 75 yrs young so its great to have this memorie

    • Leah replied: — August 22nd, 2012 @ 7:42 am

      Hi Janice! Thank you for the sweet comment. I’m so glad you enjoyed the dessert and that it brought back fond memories for you. This dessert is so easy and delicious, it’s definitely a keeper!

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    Jessica — August 22, 2012 at 6:46 pm

    I make a “ho-ho” cake and it’s similar to this! It’s DELISH! Recipe is as follows;

    1 box chocolate graham crackers
    1 box white chocolate pudding (prepared)
    1 tub Cool Whip
    1 container of chocolate fudge frosting.

    Mix the pudding and cool whip together. Place a layer of graham crackers in the bottom of a 9×13 pan. Place half the pudding mixture over and spread. Next, do another layer of graham crackers and the remainder of the pudding mixture. Next put a final layer of graham crackers on the top. Finally MELT the frosting in the microwave and pour over the top. Refrigerate over night. Tastes EXACTLY like a Little Debbie’s Ho-Ho!!

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    Kami — August 25, 2012 at 11:56 am

    I used peaches instead of strawberries because of what was in season right now, and it tasted delicious!!! Thanks for the recipe! I already repinned it on pinterest.

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    Shelly — August 30, 2012 at 9:12 am

    HOW many pp is this it looks delicious.

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    Natalie — September 1, 2012 at 12:11 pm

    This dish was awesome! It didn’t stand a chance with my family! The boys threw this one down and it is almost all gone already. Definatley add this to my favorites!

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    fallon — September 1, 2012 at 5:23 pm

    Do you think this would be ok if you added icecream to the layers to?

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    sarah — September 2, 2012 at 7:37 pm

    Just made this… hope it’s as yummy as it looks! I only had enough room for 3 layers of graham crackers though… maybe I was heavy on the berries or something….

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    Wendy — September 9, 2012 at 12:22 pm

    I made this with french vanilla flavored whipped topping. It is seasonal. My first time using it and making this. Totally divine….

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    Tori — September 15, 2012 at 10:14 pm

    I make a similar version of this only I mix in 2 cups cool whip; 1 package cream cheese, and 1 cup powdered sugar.

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    Josephine — September 22, 2012 at 2:09 pm

    Ok made this last night for tonights dinner for relatives. Not sure if it will be as good as it looks, but will let you know. I did not drizzle the chocolate on top, thought it would be a little much.

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    Kristi — October 3, 2012 at 1:07 pm

    I added cream cheese as a layer, it was to die for!!!!! Everyone loved it!! thanks for sharing.

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    Jayce — October 25, 2012 at 11:03 am

    Thank You so much for this recipe! i dunno how to bake and do not have an oven at home either. This is really very easy to put together.

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    Erin — November 18, 2012 at 11:10 am

    Made this ,it is wonderful.please ladies do not change a thing about this recipe it is perfect

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    Stacy — November 18, 2012 at 10:25 pm

    This sounds wonderful! I wonder how it would be with pumpkin instead of strawberries? I am looking at this for a Thanksgiving dessert and I’m thinking layers of pumpkin plus all the wonderful spices mixed in would be delish, kind of like a pumpkin tiramisu. Has anyone done this?

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    Laura — December 29, 2012 at 7:39 pm

    If worried about whether the cream cheese & whipped topping wouldn’t soften the graham crackers, try mixing cheesecake pudding (dry mix) & whipped topping together. At first the combination is gritty but after sitting, the pudding dissolves. I just made another recipe that called for this combo. I’m going to try it with this recipe.

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    Kier — January 7, 2013 at 6:20 pm

    Add cream cheese to whipped topping and use Nilla wafers instead of graham crackers bc they soften better and taste better :)

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    Joyce — January 18, 2013 at 7:20 pm

    Instead of using 2 tubs of Cool Whip, I mix one vanilla instant pudding mixed with 1 1/2 cups of milk and then fold the vanilla pudding mixture into one tub of Cool Whip.

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    glenda — January 19, 2013 at 4:55 pm

    I’ve made something very similar to this but took a large box of instant french vanilla pudding add I/2 the milk stated in the recipe, fold Cool whip into the pudding and layer with strawberries and graham crackers the the original recipe. Everyone loves this dessert and it’s so easy to make!

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    valerie — January 23, 2013 at 3:04 pm

    I made a huge mistake, I picked up graham cracker crumbs :(
    would this recipe still be possible?

    • Leah replied: — January 23rd, 2013 @ 3:09 pm

      Unfortunately the texture won’t be same.

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    Julia G. — January 26, 2013 at 4:00 pm

    This looks good.. Imma make it!!

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    Clara J. — January 28, 2013 at 8:04 pm

    I made this cake this past weekend and it was gone in 5 minutes or less. One of my guests actually licked the serving spoon when she found out it was all gone.

    • Leah replied: — January 29th, 2013 @ 9:26 am

      That’s hilarious…and sounds like something I’d do!

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    Lauri J. — January 29, 2013 at 9:57 am

    I make a dessert similar to this one, however I use ritz crackers for the crust and I fold the strawberries into the cool whip. I also put a few drops of lemon juice and about a half a can of eagle brand in. It is sooooo delicious. Oh and I sprinkle some of the cracker crumbs on top.

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    Ingrid S. — February 2, 2013 at 2:38 pm

    I also make a similar cake and would pass on it when I needed a quick dessert because it took too long to soften/set. I came across a great tip that I’ve used several times since then and wanted to pass it along. Dip the graham crackers in a shallow bowl of milk, just enough to wet them without them falling apart. You won’t have as long of a wait!

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    Morgan — February 3, 2013 at 2:38 pm

    Does anyone know how many calories are in one piece of this cake?

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    Jessica — February 5, 2013 at 12:03 pm

    This is a perfect Valentine’s day dessert! Def. making for my boyfriend he will love this and so will I

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    Jen — February 21, 2013 at 9:02 pm

    I made this tonight for a potluck tomorrow! Followed the recipe except used mini chocolate chip morsels! Looks amazing! Thank you for such a fantastic dessert idea…i can’t wait to try it tomorrow! Side note: the best part of making this dessert wss mentioned already and i have to agree! Enjoying the left over strawberries and wine with a friend! Cheers and happy dessert making! :)

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    jessica — February 24, 2013 at 1:49 pm

    what if instead of the cream cheese mix together fluff marsmallow in with the whipped topping (cool whip)and cream cheese that would be yummy too! its yummy together the fluff cool whip and cream cheese it could be a yummy dip!

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    jessica — February 24, 2013 at 1:51 pm

    ghram crackers are good too kier!

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    Betty — March 1, 2013 at 12:51 pm

    I made this using chocolate and honey graham crackers. Just mixed it up. I also used bananas, strawberries, blueberries, and raspberries throughout the layering process. I sprinkled the top with melted dark chocolate morsels. Warning: Don’t put in microwave too long or plastic bag creates its own holes … what a mess. lol.

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    Betty — March 1, 2013 at 12:52 pm

    uggg I forgot to say….it was absolutely DELICIOUS!!! My boyfriend said “this is the best dessert I ever had in my life”. lol

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    Lucianna — March 2, 2013 at 9:44 am

    Decided to make this and switch it up a little. I used chocolate wafer cookies (the cookies used to make ice team sandwiches), and also added layers of chocolate pudding and crushed roasted almonds in addition to the strawberries and cream. Because the layers were a little thicker, ended up with only 3 layers. Topped it the same way :). My boyfriend and mother in law asked for my to bring a few of these to Easter dinner, they loved it.

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    Laura — March 22, 2013 at 2:21 pm

    I made the chocoloate eclair cake like this and it said to refridgerate for 12 hrs— so it may just take longer to soften with the chocolate ones!

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    TSD — March 27, 2013 at 12:56 am

    Looks really yummy. What came to mind when I first saw this photo is the not your mommas banana pudding..one to definitely trabecular you keep coming back for more.

    TSD.

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    Alicia — April 1, 2013 at 2:02 am

    This was so easy and yummy. It has great presentation. I made this 4 hours before lunch and it was perfect.

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    Melinda — April 2, 2013 at 12:43 am

    Thanks for this recipe! I made it for Easter and it was a hit!

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    Debbie — April 5, 2013 at 10:09 am

    I made this for Easter dinner but added my own spin thought I would share:

    Now this is how I changed it up

    Cut strawberries up real small until you have about 1/2 or a little more of strawberries pour sugar on top I didn’t measure. Let them set until sugar has dissolved and juice has formed.

    I took an 8 oz cream cheese and beat it until smooth and fluffy

    add strawberries and juice to cream cheese and mix until smooth. (it won’t fluffy any more)

    Fold in whipped topping until mixed. it will be thick.

    Then follow directions given

    I didn’t have chocolate chips but had magic shell so I drizzled it on top.

    Then I put it in the freezer. Take it out about 30 minutes before your are ready to eat it. It was wonderful. The graham cracker are still firm without being crunchy and not soggy.

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    Megan — April 10, 2013 at 10:51 am

    Has anyone tried it with the new flavored french vanilla cool whip? I’m trying it this weekend for a cookout!

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    Elaine — April 12, 2013 at 5:06 pm

    can you tell me what are grahams crackers are they crackers you eat with cheese

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    Erica — April 12, 2013 at 6:16 pm

    I made this for a potluck and it was a hit! Thanks for posting :)

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    yvonne — April 13, 2013 at 10:23 am

    I’m in England, what are Graham Crackers? is there a subsititute I can use? thanks

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    Kelly Thompson — April 13, 2013 at 8:47 pm

    I think I’ll try it with Pepperidge Farm Chessmen cookies. Great recipe! Thanks!

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    Denise — April 17, 2013 at 6:39 pm

    Has anyone tried this with gluten free graham crackers? Do they soften up?

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    Christine — April 20, 2013 at 4:35 pm

    Would this be ok to make, freeze, then take out and thaw for the next afternoon? I didnt know if it would be to messy if I didnt freeze it.

    • Leah Short replied: — April 20th, 2013 @ 5:11 pm

      I’m not sure. I’ve never tried freezing it. It may hinder the softening of the graham crackers and I think the strawberries would have too much liquid as they thaw. Just a guess though.

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    Becky — April 21, 2013 at 8:13 pm

    This looks so good and I’m going to make it. Do you have any idea of the calorie content and the nutritional info to know how many calories,etc? Thank you so much for sharing!

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    Kisha — April 28, 2013 at 11:37 pm

    I made this dessert this weekend and the entire pan was gone within 30 minutes and there were only 3 people eating it…lol I did a few changes though and wanted to share :)

    I used a 1 LARGE tub of coolwhip- the tub that looks like two small tubs stacked on top of each other
    1 small tub of CREAM CHEESE style COOL WHIP (this is new!)
    I mixed those both together and folded in cut up strawberries instead of doing the layers… so i just put a layer of cool whip on the bottom…then graham cracker…then the mixed cool whip/strawberry mixture…graham cracker, etc :) Then i smashed up some graham crackers in a baggie and sprinkled the small crumbs on top with chopped up strawberries and then put a melted hershey bar (half) on top :) Let me tell you this is DELICIOUS… i let it sit in the fridge for exactly 4 hours and it was not crunchy at all… just delicious!!!

    I pray everyone can find that cream cheese flavored cool whip… it should be in the same section as the original kind :) GOOD LUCK! :)

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    Alan McGhee — May 5, 2013 at 7:44 pm

    Switch in a vegan whipped topping, use non-milk chocolate & check ingredeints on graham crakeres – It looks like this can be recipe “vegan-ized”.

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    Patricia — May 5, 2013 at 11:45 pm

    Made it ! and very very GOOD !!!!! only difference is that I put it in the freezer Thank you ! very easy to make and no OVEN !!! ;)

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    Tiffany — May 10, 2013 at 9:32 pm

    Does anyone know how many WW points this is?

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    Mrs.Sanney — May 26, 2013 at 7:07 pm

    Looooooks amazing perfect for this weekend bbq…my 5yr, 4yr, 3yr and 6monther wld looooove to try this! I CANT WAIT TO SURPRIZE THEM TOMORROW!

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    Richele — July 3, 2013 at 11:37 am

    I love this recipe. I happened to have these three items in my house and googled to find a good use. That’s when I came across this recipe. I’m going to a BBQ later this evening and I’m short on funds. I had to skip the chocolate drizzle but I think it will be terrific all the same. You are a life saver!

    • Leah Short replied: — July 3rd, 2013 @ 2:32 pm

      You’re so welcome! I think it’s better without the drizzle, so it worked out perfectly!

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    Rosa — July 4, 2013 at 2:21 pm

    My daughter and I made this today!!!! It was great!! It was super easy to make and tasted out of this world!!

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    Kim — July 4, 2013 at 8:46 pm

    This was amazing. So easy to make. I was worried the crackers would not get soft but they did. It was a little messy to make but was yummy! Was a big hit!

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    Cheryl witkowski — July 5, 2013 at 7:22 am

    Would love to know how many points on weight watchers. Can use fat free cool whip and i think they make reduced at graham crackers but no idea how to convert since its not something i could weigh and measure. Need fat, carb, fiber and protein amounts to convert.

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    Debbie bedrosian — July 7, 2013 at 3:14 pm

    It was really delicious but the second time I made it I put sliced bananas and fresh strawberries and blueberries and put it in the freezer for s few hours. It was very refreshing.

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    Jennie — July 15, 2013 at 11:17 pm

    I just had this at GNO, & had to come home to pin it before I forgot! Beautiful presentation & delicious!!

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    Abigail — July 19, 2013 at 4:17 pm

    Delish and easy-breezy!
    Thanks again for the share.

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    Food to Fitness — July 30, 2013 at 4:12 am

    This looks great. Thanks for sharing.

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    sirin — July 31, 2013 at 3:55 am

    Hi dear.

    I tried using whipped cream directly from a bottle.

    Doesnt work! :(

    It melted whn I stored in the fridge n all d crackers came together. .

    :(

    Is the cream different from those in tubs?
    Like u mentioned, u r using the tub ones.

    Mines from a spray can with nozzle… :(

    • Leah Short replied: — July 31st, 2013 @ 7:30 am

      Yes, the whipped topping from a tub (Cool Whip) is thicker, or you could make homemade whipped cream, which is also thicker than the kind that comes in spray cans.

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    sirin — August 8, 2013 at 3:51 am

    Sigh.

    They dont sell cool whip where im from.
    Neither do they have any form of whipped cream in any tub.

    Guess ive to mk my own whip cream??

    I seriously suck at baking.

    Haven’t made whipped cream before? !?

    *Faint*

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    Robin — September 1, 2013 at 8:24 am

    I used chocolate graham crackers this time. Haven’t tried it yet, but I’m sure it will be as amazing as the one I made with the honey Graham crackers. Happy Labor Day!

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    Sony — January 27, 2014 at 10:13 pm

    Really good recipe. Thanks!

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    amy — March 9, 2014 at 8:24 pm

    How many caloriws does this have??

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