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No-Bake Strawberry Icebox Cake

Just in time for Memorial Day and while strawberries are still available. This recipe looks very appetizing.

Source: the kitchn (http://www.thekitchn.com/summer-recipe-nobake-strawberry-icebox-cake-117900) (Entered by John Erdmann)
Serves: Serves 8-12


Ingredients
2 lb fresh strawberries, washed      View Available Products
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 tsp vanilla      View Available Products
1/2 tsp rosewater (optional)
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 oz dark chocolate, finely chopped      View Available Products

Step by Step Instructions
  1. Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.
  2. With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
  3. Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
  4. To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
  5. Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

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