Two days ago, I tried out the Strawberry Icebox Cake Recipe from page 137 of the August 2011 issue of Woman’s Day Magazine.

You can find an instructional video from Woman’s Day here.

The recipe was easy to follow and came together with relative ease within the suggested timeframe.

My primary hardware used: Cuisinart Prep 9 9 cup food processor; 8 quart Farberware Millenium saucier; Kitchen Aid Ultra Power 5 hand mixer; Baker’s Secret loaf pan.

My review: The dessert cake came out tasty and refreshing.  It was SWEET because the berries I used were quite ripe and the cookies I used were a slightly thicker than the magazine’s photo suggested.  I liked that my end result looked similar to the magazine’s photo.  I did have quite a bit of overflow of the yogurt mixture which I believe was due to the wafer cookie size and pan size I used.  I portioned out the excess mixture and a few extra cookies into clear ramekins for individual desserts. (The individual desserts could be a fun way to end a dinner party and would save the host some time slicing and plating the loaf shaped dessert).

Notes for “Next Time”:  If the berries are very ripe, I will use slightly less than the recipe’s 1/2 cup of sugar.  Also, I plan to use fewer wafer cookies so that I can really enjoy the frozen strawberry yogurt mixture (not to mention shave off a few calories).  I may experiment and switch out the strawberries for blueberries or blackberries or a combination of berries for a different spin on this treat.