No Bake Strawberry Icebox Cake

So easy, so delicious, kids and grands love!

19 ounce box graham crackers
2 pounds fresh strawberries
3 1/2 cups heavy cream
1 banana, sliced thin
1/2 cup powdered sugar
2 teaspoons pure vanilla
1/4 teaspoon salt

Instructions:

Cream powdered sugar, vanilla and salt with the heavy cream in the bowl of a stand mixer.  Beat until the cream mixture holds stiff peaks.

Spread a thin layer of heavy cream mix in a 9 x 13" pan just to coat the bottom.

Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges.

Spread a thick layer of heavy cream mix over the grahams and top with a hearty layer of sliced strawberries.

Place graham crackers on top of strawberries, then heavy cream mix, then layer of thinly sliced bananas.

Repeat the graham-strawberries-cream layers 1 more time (3 times total) and you should reach the top of the pan.

Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.  Top with a few sliced strawberries or whole strawberries.

Serve chilled.