Strawberry Icebox Cake

What do you make when it's 90 degrees outside and you would rather not turn on your oven and heat up your house? Or when you are invited to your friends house for a potluck and you are asked to bring dessert? You look for a non bake recipe that's refreshing and quick.

I had made Chocolate Lasagna (recipe posted another time) before but I like to try new recipes to try, so I looked and found "Strawberry Icebox Cake ". It sounded quick and easy..and who doesn't like strawberries. ...

Ingredients Needed

24 ounces of Cool Whip (3-8 oz containers)
1 box honey graham crackers (14 3/4 oz box)
3 pounds fresh strawberries, sliced

**Each Cool Whip layers uses one 8 oz container, except the thin layer on bottom**
**Each strawberry layers uses 1 pound of sliced strawberries**

Spread a thin layer of Cool Whip on the bottom of a 13x9 pan just to cover it. Layer 5 graham crackers across the center of pan. Then break 2 more graham crackers in half and fit them on the top and bottom of the ones in the center to cover the entire layer of Cool Whip.

 Next spread a thick layer of Cool Whip  (use the remaining in the container you opened to a put thin layer on bottom) over the graham crackers and then put a think layer of strawberries (about 1 pound) on top of the Cool Whip

. Repeat the layers again; graham crackers, Cool Whip, strawberries, graham crackers, Cool Whip and then strawberries,  which will be your top layer.

Put cake in refrigerator for at least 4 hours or even overnight. Graham crackers will become soft. Serve chilled.

Recipe found on Yummly, by Sprinkle Some Sugar