The Kitchn: Icebox cake is the easiest, most impressive summer cake
7. Cover the fruit with a second full layer of crackers.
8. Top this second layer of crackers with another 1/4 of the cream and another 1/3 (1 1/3 cups) of the fruit.
9. Cover the fruit with a third full layer of crackers.
10. Top with another 1/4 of the cream and the remaining fruit. At this point you'll have 3 layers of graham crackers, 3 layers of cream, and 3 layers of fruit.
11. Add a fourth layer of crackers and the remaining cream. Spread gently into an even layer, or swirl a decorative pattern into the cream.
12. Sprinkle the chopped nuts or fruit on top of the cake.
13. Cover loosely with plastic wrap. Refrigerate at least 2 hours or overnight. The cake is ready when a knife inserted in the center goes in easily and comes out with soft crumbs. Refrigerate any leftovers.
Recipe notes: Icebox cake is best eaten within two days. It does get soggy after more than two or three days in the fridge, especially if very juicy fruit is used.
(Faith Durand is editor-in-chief of TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
