Strawberry Icebox Cake

Do you need a cool refreshing dessert?
No? Well how does this look?

This cake is not entirely bad but its not entirely good either. I mean it has strawberries and cool whip for goodness sake!
Maybe I should rename this cake to half n half! Half good for you and half just plain good to eat!
My Aunt gave me this recipe last summer and I instantly fell head over heels in love with it.
I love the simplicity.
I love the capacity it has to make my tummy smile.
I love that I only feel half guilty about eating a second piece.
I love that it is an all season dessert. Spring – yes, Summer – oh yeah, Fall – of course, Winter – bring it!
I love that it is a hit everywhere I take it.
I’ve made this cake 1…2…3…4 times since Thanksgiving. I’ve also given out the recipe 4 more times than that each time I made it.
Make this cake today so others can bug you for the recipe.
{Printable Link}
You will need:

• 1 box of Dunkin Hines French Vanilla Cake mix (or any white cake mix that you prefer)(or if your just that good, you can make your own cake). I’ve also used a strawberry cake mix before and it was good as well.
• 1 Can sweetened condensed milk
• 1 Package of frozen strawberries (when in season fresh are the best!)
• 1 16oz container of Fat Free Cool Whip

Directions:

1. Bake the cake according to the instructions on the package.
2. As the cake is baking, dice up the strawberries into bite size pieces.
3. Once the cake is done and cooled, use the round handle of a wooden spoon to poke or “dig” holes into the cake. These will allow the sauce and the strawberries to take over the insides of the cake, YUMMO!
4. Pour the condensed milk over the cake letting most of it fall into the holes you created. Pour the rest around and over the top of the cake to make sure it is all covered.
5. Spread the pieces of strawberries over the top next letting pieces fall into the holes as well. Sometimes they need a little extra push to fall in :)
6. Lastly spread your cool whip evenly over the top of the strawberries.
7. Cover and refrigerate over night if possible. But if you cannot wait that long, at least give it two hours to chill!