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Strawberry Icebox Cake

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Strawberry Icebox Cake
  • Prep Time 25 min
  • Total Time 6 hr 25 min
  • Servings 8
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This icebox cake calls for just three ingredients, making it an easy treat for any party! Sweet strawberry jam folded into whipped topping makes this an easy excuse for a dessert.

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1/2
cup strawberry jam or preserves
1
container (16 oz) frozen whipped topping, thawed

Directions

  • 1 Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
  • 2 Cut 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies into 1/2-inch-thick slices; place on cookie sheets. Bake 14 minutes. Immediately remove from cookie sheets to cooling racks; cool.
  • 3 While cookies bake and cool, line 9x5-inch loaf pan completely with plastic wrap overhanging sides with enough to wrap cake. Add 1/2 cup strawberry jam or preserves to 1 container (16 oz) thawed frozen whipped topping; using large rubber spatula, fold to combine well.
  • 4 Place one-fourth of whipped topping mixture in bottom of loaf pan; top with 2 cookies. Repeat to make 4 layers, using 2 cookies per layer. Wrap plastic wrap over top. Freeze at least 6 hours. Store remaining cookies in airtight container.
  • 5 To serve, place plate upside down over loaf pan; turn plate and pan over. Remove pan and plastic wrap. With serrated knife, cut frozen cake into slices; place slices on individual plates. Crumble 6 of the remaining cookies; garnish each serving with crumbled cookies.
Tips  

Serve with sliced fresh strawberries for an extra-special touch.

Add sliced fresh strawberries to the cookie layer for a fresh bite!

Nutrition Information 
No nutrition information available for this recipe
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