1.5qtVanilla Ice Cream (no sugar added)softened (can use Frozen Yogurt)
2¼SleevesChocolate Graham Crackers
Remove stems from half of the strawberries (1 lb). Set the other half aside.
Add de-stemmed strawberries to food processor along with lime juice and SPLENDA ® Naturals Stevia Sweetener. Pulse for five seconds. Stir strawberry mixture well and set aside.
Spoon a bit of ice cream onto the bottom of a 9x13” baking dish and cover bottom evenly. Place a layer of chocolate graham crackers over top.
Spread half of ice cream over graham crackers. Spread half of strawberry mixture over ice cream. Top with another layer of graham crackers. Gently press graham crackers into ice cream. Freeze for 30 minutes.
Remove from freezer and spread the remaining ice cream over the graham cracker layer. Spread remaining strawberry mixture over top. Freeze for 45 minutes to an hour.
While cake is in the freezer, crush a few graham crackers in a food storage bag. Set aside. Slice remaining strawberries into whatever shape you’d like. Refrigerate until ready to top cake.
Remove from freezer. Top cake with a layer of whipped cream (the fastest way to do this is just using one continuous spray for the whole cake!).
Sprinkle graham cracker dust over whipped cream. Top with strawberries. Freeze for 4 hours, or overnight.
When serving, let sit out on counter for 30 minutes or so to allow ice cream to soften, if desired.
Feel free to change the size of the pan and adjust the number of layers you need. Cut your ice cream through the center so you know how much to add to each layer ahead of time. Use fresh strawberries for the best results. As long as you keep the cake airtight, it will last for up to one week. Keep it in the freezer except for when you are serving it.