White chocolate strawberry icebox cake

For Easter I was in charge of making desserts. One of the desserts I made was an icebox cake. An icebox cake is basically a layered dessert with cookies or crackers. By putting it in the icebox (i.e fridge) for a few hours, the cookies will absorb moisture from the surrounding ingredients and become soft and cake-like. This seemed like an easy recipe to try, especially since I also made puff pastry from scratch that same week.


Ingredients:
~ 1/2 a box Graham crackers - I used whole wheat
~ 16 oz heavy whipping cream - whipped
~ 3 cups strawberries - sliced
~ 1 cup white chocolate - melted
~ 1 cup milk chocolate melted
~ 1 Tbsp coconut oil (optional)



Directions:
I used a 9 x 9 glass pan. I kept the ingredients approximate since your pan size may vary.
First put a thin layer, ~ 1/2 inch, of whipped cream on the bottom of the pan.
Next, put a layer if the graham crackers.
Repeat with another layer of whipped cream.
Next, put a layer of strawberries.
Drizzle with white and milk chocolate.
Add another layer of whipped topping, then graham crackers, then strawberries and chocolate drizzle.
I was able to get three layers in, but it was heaping. You may only get 2 depending on how deep your dish is and how thick the whipped cream layers are.
Place in fridge for ~ 3 hours.


Notes: I made this the day before Easter, so you can definitely make it ahead of time. I also chose to not sweeten the cream I used. There is plenty of sweetness with the strawberries and drizzled chocolate. Also not sweetening the cream kept it a nice and light dessert - perfect for summer.