The first Monday of every month means Patty Millay is back for another edition of What's Cookin'?  And we can always count of Patty for cooking something special for holidays and special events like the Super Bowl, St. Patrick's Day and more.  This Monday is no exception.  Patty is serving up a Graham Cracker Cake that is perfect for your 4th of July celebrations!  Check it out.

From Patty:

It's too hot to bake so I tried this instead - and man was it good!  Presentation is very pretty, holds together well when served and only 5 total ingredients!  It was a HIT!

Photo by Patty Millay
Photo by Patty Millay


2 pounds fresh strawberries, washed
2 lg tubs Cool Whip
2 boxes honey graham crackers
1 large chocolate bar, finely chopped or shaved
Fudge ice cream topping


Save a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.

Spread a small spoonful of Cool Whip on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers (whole) - you may need a couple split to cover the bottom of dish entirely. Lightly cover the top of the graham crackers with more Cool Whip, and then a single layer of strawberries, sprinkle with shaved chocolate. Repeat three times, until you have three or four layers of graham crackers (depending on how deep your dish can allow).  I lightly  press the crackers to make sure you don't have air pockets in between layers.  Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries,  Drizzle with chocolate syrup just before serving.  This recipe makes 2 8x8 pans.

If you're in a very patriotic mood - add blueberries for a red white and blue presentation!

What's Cookin'? is sponsored each and every week by Murphy Appliance Company in Owensboro.

More From WBKR-FM