Strawberry Icebox Cake with Almonds and Dairy Milk Recipe

Directions

In a large mixing bowl, beat the heavy whipping cream.

Add powdered sugar and beat again.

Stir in vanilla essence and whisk together until soft peaks form.

Fold in together with a spatula and set aside.

In a flat glass tray or a square baking tray, lay down a single layer of crackers.

Spread a layer of the whipped cream mixture over the crackers.

Add a layer of sliced strawberries on top of the whipped cream.

Sprinkle a handful of chopped almonds.

Sprinkle Dairy Milk chocolate pieces.

Continue layering with crackers, whipped cream, strawberries, almonds, and Dairy Milk chocolate until all ingredients are used up.

Finish with a final topping of strawberries, almond and Dairy milk chocolates.

Cover the cake with cling wrap and refrigerate for at least 4 hours or overnight. This will allow the flavors to meld and the crackers to soften.

Once set, remove the cling wrap, cut into pieces and serve.

You can store for 1-2 days in refrigerator.