Lightened Up Strawberry Icebox Cake

Are you craving a guilt-free dessert that’s also W-W friendly? Look no further!

This cake is delicious and refreshing. It’ll satisfy your sweet tooth without sabotaging your progress.

Your taste buds and your waistline will thank you!

How I lightened it up:

Some icebox cake recipes use cream cheese, but I left that out.

Instead of using regular Cool Whip I used fat-free Cool Whip. I think it tastes just like regular Cool Whip.

I didn’t use as many of the graham crackers as some icebox cake recipes use, which helped to lower the points.

Make sure you use fresh strawberries, instead of sugary preserves. This helps to cut down on added sugars.

The strawberries you pick will also make a big difference. Opt for fresh, ripe strawberries that are in season.

They should be firm, bright red, and fragrant.

If you can, choose organic strawberries as they are typically free from harmful pesticides and chemicals.

Avoid using frozen strawberries as they can become watery and mushy when thawed.

Always make sure to wash your strawberries thoroughly before using. You can either chop the strawberries or thinly slice them.

I used my strawberry slicer to slice my strawberries. I love it because it’s easy to use and it saves time.

How to make this Lightened Up Strawberry Icebox Cake:

Make sure you thaw the Cool Whip before making the icebox cake. It works best if you put it in the fridge for a couple of hours.

I used a loaf pan for this dessert. I started by adding a couple of tablespoons of the Cool Whip to the bottom of the pan and spread it out.

Add five of the graham crackers to the Cool Whip.

Lightened Up Strawberry Icebox Cake