No Bake Dessert - Chocolate Strawberry Icebox Cake

Like everyone else, I'm anxiously awaiting the arrival of fall. What's not to love about fall? Pumpkins, sweaters, football and crisp weather? Sold.

Unfortunately, fall is a little slow coming to Texas. We only have pumpkins and football until November. So in honor of never ending Texas summer, we are sharing a fantastic "No Bake Dessert", an icebox cake. This recipes combines white chocolate mousse, chocolate wafers and homemade strawberry syrup.  Strawberries, cream and chocolate?  That's a winning combination.

I wish I could take credit for all of delicious components but alas, this no bake dessert is what happens when you combine Martha Stewart's White Chocolate Mousse, Emeril Lagasse's Strawberry Syrup and some toss in a little bit of Tracey's late night sugar cravings.

The Method - No Bake Dessert

This recipe is best after sitting in the fridge for a couple of hours or overnight. Nabisco chocolate wafers are the "cake".  They are found with the ice cream cones at my local grocery store.  You may have to ask where to find them in your store. If you can't find them. you could also substitute chocolate graham crackers or regular graham crackers.

Start by making the Strawberry Syrup. By making it ahead of time and placing it in the fridge, it will have the opportunity to thicken.

Next, make a batch of White Chocolate Mousse as described in Martha's Stewart's "Triple Chocolate Peppermint Trifle."  Simpy leave out the peppermint.

Make a batch of sweetened whip cream.  Whip 2 cups of heavy cream using a stand mixer until it begins to thicken.  Add 6 tablespoons of sugar and beat to soft peaks.

Then assemble in a 8x8 glass pan in the following order:

• White Chocolate Mousse


• Strawberry Syrup


• Chocolate Wafers (I use approximately 9 per layer)


• Strawberry Syrup


• White Chocolate Mousse

Repeat 4-5 times. Top with sweetened whipped cream and refrigerate covered for at least four hours. Drizzle with strawberry syrup before serving.