Thursday, May 8, 2014

Strawberry Icebox Dessert

Let's talk about strawberries for a moment.  Just a minute.  Could there possibly be anything bad about a strawberry?  They are sweet no matter how you eat them.  They're special - the only fruit to have its seeds on the outside.  (Didn't know that, did ya?)  Dogs can eat them.  Speaking of dogs.....

This is Bella.  She belongs to my best friend.  And she loves fruit better than any dog I have ever seen.  So when I was cutting up the strawberries for this dessert, this is the look I got.
If anyone has a Dachshund, you will understand what this stare is.  It's constant and unblinking (almost).  You feel the tingles along the back of your neck and you know, you just KNOW, that when you turn around, those big brown eyes are going to be on you.  The entire time I was cutting up those strawberries for this dessert, I felt her eyes on me.  The ENTIRE time.  And Bella knows I'm a pushover when it comes to dogs.  Always have been, always will be.  If you're a pushover for a dog, they will know it and they will exploit it.  So it should come as no surprise to anyone that this dog totally got to be the taste tester for the strawberries we had.

This recipe is absolutely PERFECT for a summertime get-together.  There is no baking involved so no need to make your kitchen even hotter in the summertime. The combination of the cold whipped cream cheese with the fresh strawberries is utter perfection.  However, that being said, this recipe only lasts for around two days in the fridge before the graham crackers start becoming... well, not-so-good. They turn to mush and that's just not appealing to anyone.  So if you're having a picnic or family reunion and want to show off a dessert that looks and tastes like you put a lot more effort into it than you actual did, this is the recipe for you!

Strawberry Icebox Dessert
adapted slightly from Taste of the South magazine

8 oz. block Cream Cheese, softened (full fat
3/4 c. Powdered/Confectioners' Sugar
2 1/2 c. Heavy Whipping Cream
1 tsp. Vanilla
15 sheets Honey Graham Crackers
4 c. Fresh Strawberries, sliced

Beat cream cheese and powdered sugar at medium speed with an electric mixer in a large bowl until smooth.
Add in your cream and vanilla.
Beat a high speed until stiff peaks form.  (What are stiff peaks?  Stiff peaks happen when you lift your mixer's beaters out of the cream mixture and it forms a peak that doesn't fall over.  Need a visual?  Here ya go.)
In the bottom of an 11x7 inch baking dish, spread 1/2 cup of the whipping cream blend.
Place 5 of the graham cracker sheets along the bottom of the baking dish (you'll have four go the long way and then you'll break up the final one to fit along the tops).
Take one-third of the REMAINING cream mixture and spread along the graham crackers.
Top with 1 1/3 c. strawberries.
Repeat with the final two layers of graham crackers - whipped cream - strawberries.
NOTE:  Press gently after placing the graham crackers on the strawberries.  It will help fit the whole thing in your 11x7 pan because you won't believe three layers will fit!
Refrigerate for one to six hours.
Eat and enjoy!

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