Make Ahead

Strawberry-Pineapple Icebox Cake

8 servings | Prep Time: 20 Minutes | Start to Finish: 12 Hours 20 Minutes

1 Line 9 × 5-inch loaf pan with foil, allowing foil to extend over edges.

2 Cut 8 of the cookies crosswise in half; set aside. Arrange 10 whole and 5 cookie halves in bottom of pan. Top with one-third of the pineapple. Spread about ¾ cup of the whipped cream evenly over pineapple. Arrange ½ cup strawberries over whipped cream. Repeat layers twice (use remaining cookie half for another use). Top with remaining whipped cream.

3 Cover with plastic wrap and refrigerate at least 12 hours or until cookies soften but no more than 30 hours.

4 To serve, use foil to lift cake from pan to serving platter; remove foil. Garnish with sliced strawberries. Serve immediately.

1 Serving: Calories 370; Total Fat 24g (Saturated Fat 12g, Trans Fat 0.5g); Cholesterol 60mg; Sodium 130mg; Total Carbohydrate 36g (Dietary Fiber 1g); Protein 2g Exchanges: 1 Starch, ½ Fruit, 1 Other Carbohydrate, 4½ Fat Carbohydrate Choices:

Sweet Secret Use a sharp knife when cutting cookies or they may crumble slightly. Not to worry; just fit halves and any crumbs into the cookie layer.

Sweet Secret To test if the cake has been refrigerated long enough, insert a toothpick through the cookie layer. Cookies should be soft, and toothpick should glide easily through this layer.