The Kitchn: Icebox cake is the easiest, most impressive summer cake
1/4 teaspoon salt
2 pounds fresh fruit, peeled and sliced (about 4 cups)
25 to 30 graham crackers (from about 4 sleeves)
2/3 cup chopped nuts or additional fruit, for garnish
1. Place the cream, powdered sugar, vanilla and salt in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use a large bowl and electric hand mixer or whisk.) Beat on low speed, then high speed, until the cream holds stiff peaks.
2. Use a spatula to evenly divide the cream into four quadrants.
3. Smear just a small spoonful of the cream evenly in a 9-by-13-inch baking dish. This will hold your first layer of graham crackers in place.
4. Place a layer of graham crackers in the dish, breaking them as needed to fit into a single, tight, even layer.
5. Gently spread 1/4 of the cream (one whole quadrant) evenly on the crackers.
6. Place 1/3 of the fruit (about 1 1/3 cups) evenly on top of the cream.
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