1½ cups graham cracker crumbs and some extra crumbs for garnish if desired
3 tablespoons sugar
1 teaspoon almond extract
5 tablespoons butter melted
10 strawberries sliced (or enough to make a single layer over the graham crackers)
1 cup cold whipping cream chilled
2 (8-ounce) blocks of cream cheese softened
¾ cup powdered sugar
1 teaspoon vanilla
2 teaspoons lemon juice freshly squeezed
1 (3.4-ounce) Strawberry gelatin box (will use 3 tablespoons from this box)
8 ounces 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-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.
Cream Cheese Layer
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.
Strawberry Cheesecake Layer
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.
Whipped Topping Layer
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
TIP: It’s highly recommended to make this delicious dessert a day ahead of time and refrigerate it overnight. This will allow it to thicken and makes it easier to cut into slices.
TIP: 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.
TIP: Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your cream cheese filling.