Most of our weekday is spent at work and no wonder most of our friendships are made there. Some of my dearest friends are the people I met on my first day of work. The jobs and even countries have changed, but the friendships last even if we don’t see each other often enough.
I have spent 10 years at my previous employer before they closed the door some seven years ago. We still keep in touch, one way or the other and we recently organized a reunion. Until then, I didn’t even realize how much we feel like a part of one big family and I love it! Different ages, different backgrounds, upbringings and ethnicity all mixed up and share nothing but respect for each other.
We found many excuses to celebrate often: recognition dinners, the employee of the month and all-star awards, birthday months and all holidays you could think of (some might have been even made up).
With over 200 employees, you could imagine the variety of food that was brought in. Raza was known for all things baked. If you know Raza, you’d agree that her personality is reflected in her baked goods. Her bread is the softest, her cakes the sweetest.
Today I am sharing Raza’s no-bake cake for the sake of old times and because it’s so delicious and easy to make. It also happens to be my son-in-law’s favorite.
This cake is a perfect gift for Mother’s Day if you’re just starting out in the kitchen, but if you’re advanced and ready for a more complex cake try the Red Velvet Cheesecake with pineapple flowers. What better way to celebrate moms?
1 box (14.4 oz.) Honey Graham Crackers
1 large carton Cool Whip, defrosted in the refrigerator
1 package (8 oz.) strawberry Cream Cheese, softened
1 cup black Coffee, lukewarm
1 cup chopped fresh Strawberries, plus whole for garnishing (optional)
Make a cup of your favorite coffee and let it cool. Meanwhile, beat the cheese and cool whip together until combined. Fold in chopped strawberries, if using.
Pour coffee into a shallow dish, big enough to fit a Graham cracker. Dip Graham crackers, one at a time, quickly into coffee and place it dipped side down on a serving dish, creating a layer. I used a rectangular tart pan with a removable bottom, but anything like a rectangular platter or a square pan would work great. The shape of the cake is up to you.
Spread a layer of the cream cheese mixture, slightly thicker than the thickness of the cracker, over the crackers. Stack another layer of coffee dipped crackers and Spread with the cream cheese mixture. Repeat layers until you run out of Graham crackers.
You should have enough filling to frost the entire cake. Decorate and garnish the cake as you wish. Chill the cake in the refrigerator overnight. It will soften the crackers and make it easy to cut.
Looking forward to connecting with you soon.
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