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Strawberry Cream Cheese Icebox Cake

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Ingredients:

2 lbs fresh strawberries, hulled and sliced
2 (8 oz) packages of cream cheese, softened
2 cups heavy whipping cream
1 cup powdered sugar
1 teaspoon vanilla extract
24-28 whole graham crackers

Instructions:

In a mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered sugar and vanilla extract to the mixing bowl, and beat until well combined.
In a separate mixing bowl, beat the heavy whipping cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until well combined.
Spread a thin layer of the cream cheese mixture on the bottom of a 9×13 inch baking dish.
Cover the layer of cream cheese with a layer of graham crackers, breaking them into smaller pieces as necessary to fit.
Top the layer of graham crackers with a layer of sliced strawberries.
Repeat the layers of cream cheese mixture, graham crackers, and strawberries until you have used up all of the ingredients, ending with a layer of cream cheese mixture on top.
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
When ready to serve, slice the cake into squares and garnish with additional strawberries and whipped cream, if desired.

Presentation:

To make your Strawberry Cream Cheese Icebox Cake look even more appetizing, you can add some decorative elements to it. Here are a few ideas:

  1. Garnish with fresh strawberries, blueberries, or other berries.
  2. Sprinkle the top with powdered sugar, cocoa powder, or chopped nuts.
  3. Pipe some whipped cream on top of the cake in a decorative pattern using a piping bag and a star tip.
  4. Drizzle some melted chocolate or caramel on top of the cake for an extra touch of decadence.
  5. Serve with a dollop of whipped cream and a sprig of fresh mint.

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