This Strawberry Shortcake Icebox cake is the ultimate summer dessert! Layered with fresh strawberries and cool whip, then topped with gluten-free graham crackers & freeze dried strawberries. No baking required!
0 Start by layering cool whip on the bottom of a 9x13 pan or a spring form pan.
1 Next, in a separate bowl, mix together the strawberry slices and preserves. Spread the strawberry mixture evenly across the cool whip.
2 Top with a generous amount of gluten-free graham crackers on top of the strawberry mixture.
3 Cover with more cool whip, covering the strawberry mixture completely.
4 Top with more crushed graham crackers and crushed freeze dried strawberries.
5 Place cake in the freezer for at least 4 hours, preferably overnight.
