Dessert: Strawberry Icebox Cake

Recipe by Woman's Day Kitchen Prepare this cake when you need a real showstopper after dinner; it's a stunner, with alternating layers of chocolate wafer cookies and a fluffy combo of whipped Greek yogurt, heavy cream and sweetened puréed strawberries.

Ingredients

1 lb. strawberries
1/2 c. sugar
1 tsp. pure vanilla extract
1 1/4 envelope unflavored gelatin (from a 1-oz box)
1 1/4 c. heavy cream
1 c. fat-free plain Greek yogurt
27 chocolate wafer cookies (such as Famous Chocolate Wafers)

Instructions

Line the bottom of an 8 1/2 x 4 1/2-in. loaf pan with parchment paper, leaving an overhang on two sides. In a food processor, pulse the strawberries, sugar and vanilla until smooth.
Transfer 1/4 cup of the strawberry mixture to a small saucepan, sprinkle the gelatin over the top and let stand for 1 minute. Cook over low heat, stirring occasionally, until the gelatin dissolves, about 2 minutes. Transfer the gelatin mixture to the food processor and pulse to combine.
Using an electric mixer, beat the heavy cream and yogurt in a large bowl until stiff peaks form. Fold the strawberry mixture into the yogurt-cream mixture until fully incorporated.
Arrange 3 cookies, spacing them evenly, on the bottom of the prepared pan. Place 3 cookies standing up against each long side of the pan. Spoon the strawberry mixture on top. Using 2 cookies on opposite long sides of the pan as your guide, place 6 cookies standing up in the mixture between them, creating a row of 8 cookies. Repeat with the rest of the cookies. (You should have 3 total rows of 8 cookies each.) Cover and freeze for at least 8 hours or up to 2 days.
When ready to serve, invert the cake onto a cutting board and remove pan and parchment. Cut crosswise into slices.