1 ½cupsgraham cracker crumbs and some extra crumbs for garnish if desired
10strawberries sliced (or enough to make a single layer over the graham crackers)
1cupcold whipping cream chilled
28 oz blocks of cream cheese softened
2tsplemon juice freshly squeezed
1 3.4 oz Strawberry gelatin box (will use 3 Tablespoons from this box)
1 8oz Cool Whip
In a medium bowl mix together the graham cracker crumbs, sugar, almond extract and melted butter.
Press the mixture into an 8×8 dish. Flatten the mixture using the bottom of a flat glass. Place in the freezer for 30 minutes.
Layer Two - Strawberries
Layer the sliced strawberries evenly on top of the frozen crust. Plate the dish into the refrigerator while preparing the rest of the dish.
Layer Three – Cheesecake
In a large mixing bowl place the softened cream cheese, powered sugar, vanilla extract and lemon juice and using a hand mixer combine until light and fluffy and no lumps. Set aside.
In a chilled medium mixing bowl place the heavy whipping cream. Using a hand mixer on high beat the cream until stiff peaks form, about 5 minutes.
Gently add the heavy whipping cream to the cream cheese mixture and fold together with a rubber spatula. Once combined spoon half of the cream cheese/whipped cream mixture on top of the strawberries in the 8×8 dish.
Set the other half of the mixture aside.
Place the 8×8 dish in the refrigerator while preparing the next step.
Layer Four - StrawberryCheesecake
In the bowl with the remaining cream cheese/whipping cream mixture add the 3 Tablespoons of dry strawberry gelatin. Using a rubber spatula gently fold in the dry strawberry gelatin until combined and solid in color.
Spoon the mixture onto the top of the 8×8 dish.
Layer Five – Cool Whip
Spread the Cool Whip on top of the 8×8 dish as the last layer.
Chill at least one hour before serving.
Garnish with sliced strawberries and graham cracker crumbs if desired
Add extra strawberries and graham cracker crumbs on the top to make this dessert look extra pretty
To avoid everything melting while you work, be sure to chill the dish before you start and place it back into the refrigerator between layers where possible
You can substitute cool whip in place of the stabilized whip cream.
Pull the cream cheese out of the refrigerator before you start this recipe. It needs to be fully softened.