Voila. How about an icebox cake? For those under 50, an icebox is what you used to call the refrigerator. It's also a nifty device to make this recipe, which I call strawberry lasagna. It features the same layering process. Courtesy of my cooking mentor Valerie Bertinelli.
Pull out your 13 x 9 baking dish. But don't worry. That's the only time the word "baking" comes up.
Grab yourself a pint of fresh strawberries and slice them however you like. Put the pieces aside.
In a mixing bowl, soften up 8 ounces of cream cheese. To this, add the following;
4 cups of heavy cream.
3/4 of a cup of powdered sugar.
1/2 cup of strawberry preserves.
2 teaspoons lemon juice.
1 teaspoon vanilla extract.
Beat this all together until peaks form. About four to five minutes on low.
Get a box of graham cracker cookies and line the bottom of the dish with one sleeve of cookies. Layer on the cream mixture and put some of the strawberry slices on top. You'll want to make three layers so repeat the process twice.
Chances are you will have some cookies left over. Put them into a Ziplock bag and pound the crap out of them until they are tiny crumbs. Sprinkle them over the top of the lasagna. Cover and put it into the icebox...I mean...refrigerator. Ideally, you want this all to set overnight.
And then enjoy!
Dinner last night: Had a big late lunch so nothing really. Except for a piece of the above.
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