Ingredients
Scale
For the crust:
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2 cups graham cracker crumbs (about 14 full sheets)
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½ cup (1 stick) melted butter
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2 tablespoons sugar
Cream cheese layer:
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8 oz cream cheese, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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1 container (8 oz) whipped topping (like Cool Whip)
Strawberry layer:
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1 box (3 oz) strawberry Jell-O
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½ cup boiling water
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1½ cups sliced fresh strawberries
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1 cup cold water
Topping:
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1 container (8 oz) whipped topping
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Extra strawberries for garnish
Instructions
- Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9×13-inch dish. Place in the fridge while you prepare the filling.
- Make the Cream Cheese Layer: In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla, and mix until combined. Fold in the whipped topping gently until smooth and fluffy. Spread evenly over the chilled crust and return to the fridge.
- Make the Strawberry Layer: In a bowl, dissolve the strawberry Jell-O in boiling water. Stir well, then add cold water. Let it cool slightly (so it doesn’t melt the cream cheese layer), then fold in sliced strawberries. Carefully spoon or pour this over the cream cheese layer. Chill in the fridge until set—at least 4 hours, or overnight if you can.
- Add the Final Layer: Once the strawberry layer is fully set, spread the remaining whipped topping evenly over the top. Garnish with extra sliced strawberries if you’d like.
- Prep Time: 25 minutes
- Cook Time: 4 hours
