Ingredients:

  • 1 box (approx. 14 oz / 400g) Honey Graham Crackers
  • 1 lb (450g) Fresh Strawberries, hulled and sliced
  • 16 oz (450g) Whipped Topping (such as Cool Whip), thawed

Instructions:

  1. Wash and hull the strawberries, then slice them into uniform rounds approximately 1/4-inch thick. Pat the slices dry with a paper towel to ensure the cream adheres.
  2. Spread a thin layer of whipped topping (about 1/2 inch thick) across the bottom of a 9x9 inch square baking dish.
  3. Place graham crackers side-by-side over the cream, breaking them as needed to fill all gaps completely.
  4. Spread another generous layer of whipped topping over the crackers, smoothing it to the edges of the pan.
  5. Arrange strawberry slices in a single, overlapping layer over the cream.
  6. Repeat the sequence of graham crackers, whipped topping, and strawberry slices until all ingredients are used, finishing with a final smooth layer of whipped topping.
  7. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the crackers to soften into a cake-like consistency.