No Bake Strawberry Icebox Cake
(A Log favorite)
3 lbs. fresh strawberries, sliced
2 (8 oz.) tubs fat-free, regular or light whipped topping
1 (14.4 oz.) box graham crackers
1/4 cup milk chocolate chip morsels
Spread a small amount of whipped topping on the bottom of a 9 x 13-inch baking pan. Place 5 graham cracker sheets down the middle and break 2 more sheets into crackers to fit down the sides.
Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries. Repeat three times, until you have four layers of graham crackers (you may be a few crackers short on the top layer. End with a layer of strawberries on top.
Place milk chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle chocolate over top of cake.
Refrigerate covered for at least four hours, or until the crackers have softened completely. Cake will last well for two days.
Salted Caramel Strawberries
20 large fresh strawberries
3 Tbsp. whipping cream
1/4 tsp. salt
1 1/4 cups coarsely chopped mixed nuts
Pat strawberries completely dry with paper towels.
Microwave caramels, whipping cream, and salt in a 1-qt. microwave-safe bowl at MEDIUM (50% power) 3 1/2 minutes or until smooth, stirring at 1-minute intervals.
Dip each strawberry halfway into caramel mixture. Roll in nuts, and place on lightly greased wax paper. Let stand 15 minutes. Serve immediately, or cover and chill up to 8 hours. Makes 20.
Five ingredients do not count salt, pepper, butter, oil and optional ingredients.