"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Strawberry Ice Box Cake, by Susie Stark, is from Taste of Bridge,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb vanilla wafers 1/2 stick butter, melted 1/4 lb butter 1 1/2 c sugar 2 eggs 1 qt strawberries 1 can of Redi-Whip
Serves: 12-16 Preparation Time: 20 minutes
Wash strawberries, cap and cut in half. Crush vanilla wafers very fine in blender and mix with 1/2 stick of melted butter. Put 2/3 of crumb mixture firmly in bottom of a 9"x13" pan. Cream remaining butter with sugar and beat well. Add eggs, one at a time. spread evenly over crumbs. Add strawberries, spreading evenly over the butter-sugar-egg layer. Spread Redi-Whip cream over berries. Sprinkle top with remaining crumbs. Refrigerate overnight. Cut in squares before serving.
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