Strawberry Icebox Cake

Ingredients

·         19 oz graham crackers

·         2 pounds fresh strawberries

·         3½ cups heavy cream

·         1 banana, sliced thin

·         ½ cup powdered sugar

·         2 tsp vanilla

·         ¼ tsp salt

Instructions

1.      Cream powdered sugar, vanilla, and salt with the heavy cream in the bowl of a stand mixer. Beat until the cream mixture holds stiff peaks.

2.      Spread a thin layer of heavy cream mix in a 9x13 pan just to coat the bottom.

3.      Layer 5 graham crackers across the center of the pan, then 2 more,breaking them as needed to fit around the top and bottom edges.

4.      Spread a thick layer of heavy cream mix over grahams and top with a hearty layer of sliced strawberries.

5.      Place graham crackers on top of strawberries, then heavy cream mix, then layer of thinly sliced bananas.

6.      Repeat the graham-strawberries-cream layers 1 more time (3 times total) and you should reach the top of the pan.

7.      Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.

8.      Top with a few sliced strawberries or whole strawberries if you desired.

9.      Serve chilled.