• 3 lbs strawberries, sliced
  • 1 14.4 oz box Honey Graham Crackers
  • 3 8 oz tubs Cool Whip


  1. *Each Cool Whip layer uses one whole tub (besides the first thin layer).
  2. *Each strawberry layer uses about 1 lb of sliced strawberries.
  3. *If you are using homemade whipped cream instead of Cool Whip, you will use 3-3 1/2 cups per layer that calls for Cool Whip.
  4. To make homemade whipped cream (if desired), beat heavy cream to stiff peaks. Beat in confectioner’s sugar and vanilla until smooth.
  5. Spread a thin layer of cool whip in a 9×13 pan just to coat the bottom. Layer 5 graham crackers across the center of pan, then 2 more breaking them as needed to fit around the top and bottom edges. Spread a thick layer of cool whip (just use the remaining cool whip from the first step) over grahams and top with a hearty layer of sliced strawberries. Place graham crackers on top of strawberries, then cool whip, then strawberries. Repeat the layers 1 more time (3 times total) and you should reach the top of the pan. I used 3 layers of each + the first thin layer of cool whip. You will finish with a layer of sliced strawberries.
  6. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled.

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