Strawberry Yogurt Icebox Cake

servings: 8

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Ingredients

COMBINE strawberries, whipped topping, yogurt and powdered sugar until well blended.
LINE 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.
BEGIN 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).
TOP 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.
TURN cake out onto plate and remove parchment. Sprinkle crushed chocolate wafers over top. Slice to serve.

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COMBINE strawberries, whipped topping, yogurt and powdered sugar until well blended.
LINE 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.
BEGIN 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).
TOP 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.
TURN cake out onto plate and remove parchment. Sprinkle crushed chocolate wafers over top. Slice to serve.