Strawberry-Matzo Icebox Cake

Name: Strawberry-Matzo Icebox Cake
Prep time: 15 min
Total time: 6 h 15 min
Ingredients: 1 pound(s) Strawberries divided; 1.666 cup(s) Lite whipped topping; 1 cup(s) Plain fat free yogurt; 0.25 cup(s) Powdered sugar (confectioner's); 1 tsp Vanilla extract; 1 cup(s) Unsweetened vanilla almond milk warmed; 5 item(s) Matzo(s) (32 grams each)

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Prep Time: 15 minutes

Total: 375 minutes

Servings: 8

nut free vegetarian kosher

Ingredients

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1 pound(s) Strawberries divided1.666 cup(s) Lite whipped topping1 cup(s) Plain fat free yogurt0.25 cup(s) Powdered sugar (confectioner's)1 tsp Vanilla extract1 cup(s) Unsweetened vanilla almond milk warmed5 item(s) Matzo(s) (32 grams each)

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Instructions

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Step 1

Cut 7 strawberries into quarters and set aside. Cut the remaining strawberries into very thin slices. In a medium bowl, whisk together the whipped topping, yogurt, sugar, and vanilla.

Step 2

Pour the almond milk into an 8-inch square baking dish. Dip 1 matzo into the milk and let stand until slightly softened, 15 to 20 seconds per side. Carefully lift the matzo out of the milk and gently shake off the excess. Place the matzo on a platter or serving plate. Spread about ½ cup yogurt mixture over the matzo and top with a layer of strawberry slices. Repeat the layers 3 more times (1 soaked matzo, ½ cup yogurt mixture, and a layer of strawberries). Soak the last matzo and place on top; spread the remaining yogurt mixture over the top. Top with the quartered strawberries.

Step 3

Loosely cover the cake and refrigerate for at least 6 hours or up to overnight. Cut into 8 pieces.

Step 4

Serving size: 1 piece