Strawberry & Chocolate Icebox Cake

 

1 (14.4-ounce) box chocolate graham crackers
1 (16-ounce) container frozen whipped topping, thawed
1 cup seedless strawberry preserves or jam, slightly melted
1 quart fresh strawberries, sliced thin, with 6 to 8 whole strawberries reserved for garnish
1/2 cup semisweet chocolate chips, melted

 
DIRECTIONS

Line the bottom of an un-greased 9 x 13-inch baking dish with 1/3 of graham crackers.

In a large bowl, combine Whipped topping and strawberry preserves until well mixed.

Spread 1/3 of Strawberry cream mixture over graham crackers.  Place 1/2 of the strawberry slices on top.  Repeat layers 2 more times, ending with strawberry cream.  Drizzle with chocolate and garnish with whole strawberries.  Refrigerate until chilled.