Gluten-Free Icebox Cake (Dairy-Free)

From Rachel’s Kitchen

Yield: 8 servings | Prep time: 10 min
Chill time: 8 hr | Total time: 8+ hr

Ingredients

• 1 box (6 ounces) Kinnikinnick gluten free vanilla wafer cookies*

• 1 container (9 ounces) SoDelicious CocoWhip (or other dairy free whipped cream)

• 1 cup sliced fresh strawberries, sliced

• ½ cup fresh blueberries

Instructions

1. Place a single layer of gluten free wafer cookies on the whipped cream until it's mostly covered. Depending on your pan and the size of your cookies, this might be 12 to 16 cookies.

   1 box (6 ounces) Kinnikinnick gluten free vanilla wafer cookies*

2. Spread half the remaining whipped cream over the cookie layer, completely covering them.

3. Arrange another single layer of cookies on the whipped cream.

4. Spread the rest of the whipped cream on top of the cookies.

5. Arrange sliced strawberries and blueberries in a pattern on top as you like. We did a stripe pattern, but you can arrange them how you like!

   1 cup sliced fresh strawberries, ½ cup fresh blueberries

6. Cover and refrigerate overnight to soften the cookies.

7. Serve chilled.

Recipe from the Fit Cookie