No-Bake Strawberry Ice Box Cake

This is a hit at every gathering, especially in the hot humid summer days... very easy to put together and there is never any left over... guaranteed!

3 lbs. fresh strawberries, sliced
2 (8 oz.) tubs fat-free whipped topping
1 (14.4 oz.) box graham crackers
1/4 cup milk chocolate chip morsels

1. Spread a small amount of whipped topping on the bottom of a 9x13-inch baking pan. Place 5 graham cracker sheets down the middle and break two more sheets of crackers to fit down the sides. Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries. Repeat three times, until you have four layers with strawberries on top.
2. Microwave chocolate in 10 second intervals until melted and drizzle chocolate over top of cake.
3. Refrigerate covered for at least four hours, or until the crackers have softened completely. Cake will last well for two days.

I used @Maurine Stettler Recipe Card Kit for this card... always fun!