This weekend I FINALLY made a recipe that I had 'pinned' on Pinterest. I literally have tons of recipes that I thought looked amazing but have never actually tried.
Here is the link to the recipe that I originally followed.
I have just copied the ingredients and directions below but disagree with some aspects. Read on for my tweaks. You can definitely use less whipped topping. 16 oz is not necessary for me, 8 oz probably still would be a little much for me but this of course will vary according to your tastes. Just test it out and you will find the right amount for you.
The recipe says to place the graham crackers first and then spread the whipped topping but I chose to cover the crackers with the topping first and then place them in the baking pan.
Also, I would not suggest microwaving the chocolate chips in a plastic bag. If you must microwave, I would place them in a bowl and then scoop the melted mixture into the plastic bag. Or, you could place them in a pot on the stove instead and then scoop into the bag. I just would never want to microwave that plastic!
- 3 lbs. fresh strawberries, sliced- 2 (8 oz.) tubs fat- free whipped topping (Or use regular or light - and feel free to vary the amount of whipped topping. As I stated earlier, I used less than 8 oz)
- 1 (14.4 oz.) box graham crackers
- 1/4 cup milk chocolate chip morsels
1. Spread a small amount of whipped topping on the bottom of a 9x13-inch baking pan. Place graham crackers covering the entire base. Place half graham crackers in spaces that do not fit whole ones. Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries. Repeat three times, until you have four layers of graham crackers (you may be a few crackers short on the top layer, but that's ok). You'll end with a layer of strawberries on top.
2. Place milk chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle chocolate over top of cake. (I suggest melting the chips THEN putting them into the bag).
3. Refrigerate covered for at least four hours, or until the crackers have softened completely. Cake will last well for two days. It will still be good on the third day, but the strawberries will start to get juicy and leak into the whipped topping. It will still taste good, but it won't be as pretty.
Of course, I took lots of pictures for you!
Spread whipped topping on the bottom of the baking pan
Spread whipped topping on graham crackers and cover the base
Add a layer of strawberries (I LOVE strawberries so I made sure they were jam packed!) - Repeat these steps until you have reached the top of the pan
You can see how little whipped topping I actually used - 16 oz seems like too much for me.
This is how I enjoyed my dessert...
... And how Kevin enjoyed it
|We both LOVED it and in about 24 hours it is almost completely gone between just the two of us. I HIGHLY suggest this amazing recipe. So amazingly simple and yummy!|
Pin this recipe by clicking here!