Chocolate-Covered Strawberry Icebox Cake

Step 1

Measure out 2 Tablespoons chocolate chips and reserve, then pour remaining chocolate chips into a medium-sized bowl. Pour coconut milk into a microwave-safe dish then heat for 45 seconds, or until gently simmering. Pour over chocolate chips in the bowl then let sit for 5 minutes before whisking until smooth.

Step 2

Line a 5x9” loaf pan with saran wrap, letting it generously hang over the edges, then scoop a scant cup whipped topping into the bottom and spread into an even layer. Add a layer of cookies, breaking cookies to fit into an even layer. Add 1 cup whipped topping then smooth into an even layer. Add a layer of strawberries to completely cover, then 1/2 cup of the chocolate/coconut mixture and spread into an even layer.

Step 3

Repeat layers - cookies, 1 cup whipped topping, strawberries, chocolate/coconut mixture - two more times. Cover the top with another sheet of saran wrap then refrigerate overnight. When ready to serve, remove saran wrap from the top then invert cake onto a cutting board. Gently pull on overhanging saran wrap to pop the cake out from the pan then sprinkle top with reserved chocolate chips. Slice with a sharp knife then serve immediately.