Strawberry Yogurt Icebox Cake
Category
Dessert
Servings
Ingredients
- ½ (9-ounce) package Famous Chocolate Wafers
- ½ pint fresh strawberries, trimmed and coarsely chopped
- 1 (8-ounce) container whipped topping
-
1 cup Cabot Triple Cream Vanilla Bean Greek Yogurt
- ¼ cup powdered sugar
- Crushed chocolate wafers
Directions
- COMBINEÂ strawberries, whipped topping, yogurt and powdered sugar until well blended.
- LINEÂ an 8-inch loaf pan with parchment paper leaving a wide piece of parchment on each side. Spoon a third of filling into bottom of prepared pan.
- BEGINÂ layering cookies by placing 4 cookies flat on top of filling (cookies may overlap slightly) and topping with a thin layer of filling. Stack remaining cookies by layering each with a dollop of filling in between. (Stacks will be 4 to 6 cookies high).
- TOPÂ with remaining filling and smooth over top and sides of cookies filling in prepared pan. Fold over excess parchment and press filling down. Refrigerate at least 2 hours.
- TURNÂ cake out onto plate and remove parchment. Sprinkle crushed chocolate wafers over top. Slice to serve.
Nutrition
Nutrition
- Serving Size
- 1/8 recipe
- per serving
- Calories
- 230
- Fat
- 10 grams
- 15%
- Saturated Fat
- 6 grams
- 30%
- Sodium
- 140 milligrams
- 6%
- Cholesterol
- 40 milligrams
- 13%
- Carbs
- 29 grams
- 10%
- Fiber
- 1 grams
- 4%
- Sugar
- 17 grams
- Protein
- 3 grams
- Calcium
- 49 milligrams
- 4%
Let’s get cooking
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