Strawberry Icebox Cake
This recipe makes 8 servings
|Per serving: about||-|
|total fat||14 g|
- Portion size: 8
When you're entertaining, make this pretty "log" cake early in the day. Not only will you like its no-bake preparation, you'll just love the compliments it brings.
- 2 cups 2cupsstrawberrystrawberries
- 1 cup 1cupwhipping cream
- 2 tbsp 2tbspgranulated sugar
- 1/2 cup 1/2cupplain yogurt
- 42 42chocolate waferchocolate wafers
Mash half of the strawberries; drain, reserving juice for another use. In bowl, whip cream with sugar; fold in yogurt. Remove half to another bowl; fold in mashed strawberries.
Spread one side of each of 6 wafers with about 2 tsp (10 mL) strawberry mixture. Stack wafers on top of one another; top stack with plain wafer. Repeat with remaining wafers to make 6 stacks. On platter, lay each stack on its side, with sides touching, to form rectangle. Spread with remaining whipped cream mixture to cover completely.
Stand toothpicks on top to support paper; wrap and refrigerate for at least 4 hours or up to 8 hours. Halve remaining strawberries and arrange over top. Slice diagonally to serve.