Chocolate-Covered Strawberry Icebox Cake

Chocolate-Covered Strawberry Icebox Cake is for serious chocolate lovers! This gluten-free, dairy-free dessert recipe is easy and delicious.

Prep Time 30

Total Time 30

Course Dessert

Cuisine American

Keyword dairy free, gluten free, vegetarian

Method No Bake

Servings

Calories 520kcal

Measure out 2 Tablespoons chocolate chips and reserve then pour remaining chocolate chips into a medium-sized bowl. Pour coconut milk into a microwave-safe dish then heat for 45 seconds, or until barely simmering. Pour over chocolate chips in the bowl then let sit for 5 minutes before whisking until smooth.
Line a 5x9” loaf pan with saran wrap, letting it generously hang over the edges, then scoop a scant cup whipped topping into the bottom and spread into an even layer. Add a layer of cookies, breaking cookies to fit into an even layer. Add 1 cup whipped topping then smooth into an even layer. Add a layer of strawberries to completely cover, then 1/2 cup of the chocolate/coconut mixture and spread into an even layer.
Repeat layers - cookies, 1 cup whipped topping, strawberries, chocolate/coconut mixture - two more times. Cover the top with another sheet of saran wrap then refrigerate overnight. When ready to serve, remove saran wrap from the top then invert cake onto a cutting board. Gently pull on overhanging saran wrap to pop the cake out from the pan then sprinkle top with reserved chocolate chips. Slice with a sharp knife then serve immediately.