Patriotic no-bake icebox cake with whipped cream, graham crackers and strawberries, chilled for neat layered slices.
# What You'll Need:
→ Dairy & Cream
01 - 2 cups cold heavy whipping cream
02 - 1/4 cup powdered sugar
03 - 1 teaspoon pure vanilla extract
→ Cookies & Base
04 - 1 (14-ounce) box graham crackers
→ Fruit
05 - 1 1/2 pounds fresh strawberries, hulled and sliced
→ Optional Garnish
06 - 1/4 cup fresh blueberries
07 - Fresh mint leaves
# Directions:
01 - Chill the mixing bowl and beaters if possible. In a large bowl, combine the cold heavy cream, powdered sugar and vanilla. Whip at medium-high speed until firm peaks form and the cream holds shape.
02 - Spread a thin, even layer of whipped cream across the bottom of a 9x13-inch baking dish to prevent the crackers from sliding.
03 - Arrange a single layer of graham crackers over the whipped cream, breaking crackers as needed to cover the surface without large gaps.
04 - Spoon and spread one-third of the remaining whipped cream over the cracker layer, then distribute one-third of the sliced strawberries in an even layer.
05 - Repeat the sequence two more times—graham crackers, whipped cream, strawberries—so the dessert builds in even strata and finishes with whipped cream on top.
06 - Arrange the remaining sliced strawberries over the final cream layer. For a patriotic presentation, scatter blueberries and tuck in mint leaves as desired.
07 - Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the crackers to soften and the layers to meld.
08 - Use a sharp knife to slice chilled portions, wiping the blade between cuts for clean layers, and serve immediately.
