Strawberry Icebox Cake (Vegan & Paleo)

You only need a few ingredients and a few minutes to throw together this
strawberry icebox cake! I even have some hacks to where you'll only need 3
ingredients.. They're absolutely to die for and couldn't be easier – perfect for
summer, get togethers, or when you just want a quick and easy, healthier treat!
It's vegan and paleo, too!

Servings:

Author:

Prep Time
10 minutes

Fridge time
6 hours

Course:

Dessert Snack

Cuisine:

American

Keywords:

Gluten-Free strawberries Cookies easy recipe icebox cake no-bake cool whip minimal ingredient

🧂 Ingredients

2 boxes Simple Mills Toasted Pecan Cookies

*or any graham cracker/cookies of your choice
3 cups Vegan Coconut whip

*Store-bought or homemade
1 pint fresh strawberries

sliced thin
13.5 oz full-fat coconut milk, chilled
1 tbsp maple syrup
1 tsp vanilla extract

Instructions

1 Grab a 8×8 baking dish. Add a layer of the coconut whip to the bottom of the
pan.
2 Add a layer of cookies to the bottom of the pan, covering it the best you can.
You can break one into smaller pieces to fill in any gaps.
3 Add another thick layer of the coconut whip over the cookies, being sure to
entirely cover them. Add a layer of sliced strawberries. Continue layering as
follows – coconut whip, cookies, coconut whip, strawberries, coconut whip,
cookies, coconut whip, strawberries. I usually do two layers of each the cookies
and strawberries, depending on the size of my pan.
4 Finish with a layer of coconut whip over top.
5 I save a few cookies to crinkle on top for the crumb effect. You can top it with
halved strawberries, too.
6 Cover with a lid or plastic wrap and place in the fridge for 6 hours –
overnight. Then serve and enjoy!
7 Note – icebox cakes are meant to be messier, so when you serve them they may
look more like a pile of cake rather than perfect layers. That's the best part!