No bake strawberry & blueberry ice box cake
Ingredients 2 cups heavy cream or heavy whipping cream very cold ¼ cup confectioner's sugar 1 teaspoon vanilla extract ½ cup strawberry jam 12 graham crackers 16 ounces strawberries thinly sliced Instructions In a large bowl, add cold heavy cream, confectioner's sugar, and vanilla extract. Whip with a hand mixer or stand mixer until medium peaks have formed. Add strawberry jam and gently fold into whipped cream until evenly incorporated. Set aside. In an 8x8 square pan, add a thin layer of whipped cream (this layer is not repeated). Top with a single layer of graham crackers. Top graham crackers with a thick layer of whipped cream, spread into an even layer. Top whipped cream with a single layer of strawberry slices. Repeat these layers two more times, for 3 layers each of graham crackers, whipped cream, and strawberries. Cover and refrigerate for 1 hour for a firm cake, or 3 hours for a softer cake. Graham crackers will continue to soften over time a