Save

1K
Print

596
Pinterest

602
Email

0
Facebook

120

Strawberry Icebox Cake

(2)

2 reviews

25 min prep time
6 hr 25 min total time
3 ingredients
8 servings

Pinterest

602
Facebook

120
Save

1K
Email

0
Print

596

Try These Next

This icebox cake calls for just three ingredients, making it an easy treat for any party! Sweet strawberry jam folded into whipped topping makes this an easy excuse for a dessert.

Fabiola Donnelly

September 20, 2016

Ingredients

1: roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

1/2: cup strawberry jam or preserves

1: container (16 oz) frozen whipped topping, thawed

Steps

1 Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
2 Cut 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies into 1/2-inch-thick slices; place on cookie sheets. Bake 14 minutes. Immediately remove from cookie sheets to cooling racks; cool.
3 While cookies bake and cool, line 9x5-inch loaf pan completely with plastic wrap overhanging sides with enough to wrap cake. Add 1/2 cup strawberry jam or preserves to 1 container (16 oz) thawed frozen whipped topping; using large rubber spatula, fold to combine well.
4 Place one-fourth of whipped topping mixture in bottom of loaf pan; top with 2 cookies. Repeat to make 4 layers, using 2 cookies per layer. Wrap plastic wrap over top. Freeze at least 6 hours. Store remaining cookies in airtight container.
5 To serve, place plate upside down over loaf pan; turn plate and pan over. Remove pan and plastic wrap. With serrated knife, cut frozen cake into slices; place slices on individual plates. Crumble 6 of the remaining cookies; garnish each serving with crumbled cookies.

1 Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
2 Cut 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies into 1/2-inch-thick slices; place on cookie sheets. Bake 14 minutes. Immediately remove from cookie sheets to cooling racks; cool.
3 While cookies bake and cool, line 9x5-inch loaf pan completely with plastic wrap overhanging sides with enough to wrap cake. Add 1/2 cup strawberry jam or preserves to 1 container (16 oz) thawed frozen whipped topping; using large rubber spatula, fold to combine well.
4 Place one-fourth of whipped topping mixture in bottom of loaf pan; top with 2 cookies. Repeat to make 4 layers, using 2 cookies per layer. Wrap plastic wrap over top. Freeze at least 6 hours. Store remaining cookies in airtight container.
5 To serve, place plate upside down over loaf pan; turn plate and pan over. Remove pan and plastic wrap. With serrated knife, cut frozen cake into slices; place slices on individual plates. Crumble 6 of the remaining cookies; garnish each serving with crumbled cookies.

Expert Tips

Serve with sliced fresh strawberries for an extra-special touch.

Add sliced fresh strawberries to the cookie layer for a fresh bite!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 371.8

% Daily Value

Total Fat: 15.1g; 23%
Saturated Fat 8.2g 41%
Cholesterol: 43.1mg; 14%
Sodium: 328.9mg; 14%
Total Carbohydrate: 51.5g; 17%
Dietary Fiber 1.6g 6% Sugars 15.1g
Protein: 7.7g

% Daily Value*:

Vitamin C: 2.90%; 3%
Calcium: 11.70%; 12%
Iron: 11.30%; 11%

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

Top Navigation

Secondary Navigation