Strawberry Icebox Cake
A fluffy pink icebox cake. Just in time for summer.
Servings: 8
Calories: 563kcal
Ingredients
- 4 cups strawberries hulled and thinly sliced
- 3 cups heavy cream
- 1 cup strawberry milk mix
- 54 nilla wafers
Instructions
- In a medium bowl, beat heavy cream and strawberry milk until mixture turns silky smooth and shiny and holds its lofty, foamy shape.
- Grease a 9"-by-5" loaf pan and line with plastic wrap, leaving a 2” overhang on each side. Grease plastic.
- Arrange 18 of the Nilla wafers in the bottom of the prepared loaf pan. Top with ⅓ of the strawberries and 1/3 of the strawberry whipped topping. Repeat twice with Nilla wafers, strawberries, and strawberry whipped topping. Fold overhang over and freeze until solid, 4 hours.
- When ready to serve, use overhang to remove icebox cake from pan. Invert and top with more strawberries and crumbled vanilla wafers. Slice and serve immediately.
Nutrition
Calories: 563kcal | Carbohydrates: 50g | Protein: 4g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 123mg | Sodium: 207mg | Potassium: 211mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1321IU | Vitamin C: 49mg | Calcium: 180mg | Iron: 1mg