Strawberry Nutella Icebox Cake

Reprinted with permission from the publisher, Grand Central Publishing, from No Bake Makery by Christina Suarez Krumsick. Copyright 2013.

Strawberry Nutella Icebox Cake

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    3 cups heavy cream 1/2 cup chocolate-hazelnut spread (I like Nutella)
    2 tablespoons granulated sugar 15 standard cinnamon graham cracker sheets
    1/2 teaspoon ground cinnamon 2 1/2 cups thinly sliced strawberries
    2 teaspoons vanilla exract


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    • 1

      Line an 8 by 8-inch baking pan with aluminum foil and set aside.

    • 2

      Combine the cream, sugar, cinnamon, and vanilla in a large bowl and mix with an electric mixer until soft peaks form, 3 to 4 minutes.

    • 3

      Transfer to a clean bowl and gently fold in the chocolate-hazelnut spread. Be careful not to mix too aggressively or your cream will deflate.

    • 4

      Line the prepared pan with graham crackers. You may have to break a few pieces to get them to fit just right. Top with a thick layer of chocolate hazelnut whipped cream.

    • 5

      Next, place 1 cup sliced strawberries over the cream evenly—they should sink in a bit.

    • 6

      Repeat the layering process twice, ending with cream. Your cake will have 3 layers of graham crackers, 3 layers of cream, and 2 layers of strawberries. Cover and refrigerate for at least 6 hours or overnight.

    • 7

      Garnish with the remaining sliced strawberries and cut into 1-inch slices.

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