Strawberry cream no-bake icebox cake
Easy no-bake icebox cake, perfect for the summer party season.
Ingredients
- 2 batches coconut whipped cream use the recipe in The Migraine Relief Plan
- 2 boxes Pamela's Honey Grahams or another gluten-free graham cracker
- 1 pint strawberries organic, reserve 3, thinly slice the rest
- 1 package mint leaves (fresh) about 6 sprigs
Instructions
- Make up the coconut whipped cream according to the recipe in my book. If you have a pastry bag, you can fill that with some of the whipped cream.
- Spread a thin layer of whipped cream on the bottom of your cake plate.
- Arrange half a package of grahams on top. Spread with a thin layer of coconut whipped cream, then a layer of strawberries. Continue until all the grahams are gone. For mine, I put a somewhat thicker layer on top so I could angle the strawberries as shown, then pipe a layer of whipped coconut cream around the edge.
- Refrigerate at least 8 hours, or overnight. Top with mint leaves before serving.