~ 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)
Picture Tutorial - directions are below.
|homemade whipped cream|
|White chocolate chips with a bit of coconut oil to make it runnier.|
|Melted milk chocolate|
|Cover bottom of dish with a layer of whip cream|
|Add graham crackers|
|Add another layer of whipped cream|
|Drizzle chocolate over|
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.