Ingredients
1½ cups graham cracker crumbs, plus extra crumbs for garnish if desired
3 tbsp sugar
1 tsp almond extract
5 tbsp butter, melted
10 strawberries, sliced, or enough to make a single layer over the graham crackers
1 cup cold whipping cream, chilled
16 oz cream cheese, (2 blocks) softened
¾ cup powdered sugar
1 tsp vanilla
2 tsp lemon juice, freshly squeezed
3 tbsp strawberry gelatin box
8 oz cool whip
Preparation
In a medium bowl mix together the graham cracker crumbs, sugar, almond extract and melted butter.
Press the mixture into an 8x8-inch dish. Flatten the mixture using the bottom of a flat glass. Place in the freezer for 30 minutes.
Layer the sliced strawberries evenly on top of the frozen crust. Plate the dish into the refrigerator while preparing the rest of the dish.
In a large mixing bowl place the softened cream cheese, powdered 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 for about 5 minutes until stiff peaks form.
Gently add the heavy whipping cream to the cream cheese mixture and fold it together with a rubber spatula. Once combined spoon ½ of the cream cheese/whipped cream mixture on top of the strawberries in the 8x8-inch dish.
Set the other half of the mixture aside.
Place the 8x8-inch dish in the refrigerator while preparing the next step.
In the bowl with the remaining cream cheese/whipping cream mixture add the 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 8x8-inch dish.
Spread the cool whip on top of the 8x8-inch dish as the last layer.
Chill at least 1 hour before serving.
Garnish with sliced strawberries and graham cracker crumbs if desired. Enjoy!
