This creamy 140-calorie no-bake chocolate “cake” takes just 5-ingredients and 15 minutes to make! And with no mixing, stirring, or oven required, this cool and creamy cake is both fool-proof and perfect for busy or lazy days.
For me, an icebox cake is the queen of all icebox desserts. There’s just something magical about the way graham crackers (or cookies) soften and turn into thin layers of “cake” when layered with whipped cream. Here I have put a new spin on my Berry Good Icebox Cake recipe. Instead of plain graham crackers, I use chocolate graham crackers and then dust the top with dark cocoa powder for even more chocolate flavor. So berry chocolatey good!
Makes 8 Servings
6 tablespoons no-sugar-added strawberry jam
9 full chocolate graham crackers (18 squares)
1 8-ounce container (3 cups) light whipped topping, divided
1 pound fresh strawberries, thickly sliced
2 tablespoons cocoa powder (preferably Dutch-processed, like Hersheys Special Dark)
1. Place the jam in a small microwave-safe bowl and microwave on high power for 15 seconds, or until mostly melted.
2. Break the sheets of graham crackers in half. Arrange 9 (of the 18) squares on the bottom of an 8-inch square pan. (Note: there will be a small space between the crackers.) Brush 2 tablespoons of jam on the crackers and top with 1 1/2 cups of the whipped topping. Smooth the topping and evenly layer 1/2 of the strawberry slices on top. Repeat with remaining crackers, jam, berries.
3. Top with remaining topping and smooth it with a spatula. Using a mesh strainer, dust cocoa powder over the top. Cover, and refrigerate for 8 hours or overnight.
Marlene Says: This cake is best eaten within two days of being made as the crackers continue to soften and get mushy.
NUTRITION INFORMATION PER SERVING: (1 piece) Calories 140 | Carbohydrate 23g (Sugars 12g) | Total Fat 4g (Sat Fat 2.5g) | Protein 1g | Fiber 2g | Cholesterol 0mg | Sodium 110mg | Food Exchanges: 1 Carbohydrate, 1/2 Fruit | Carbohydrate Choices: 1 1/2 | Weight Watcher Plus Point Comparison: 4 Smart Points: 6