Print
For the Crust:
- Graham cracker crumbs: 200g (about 2 cups) – forms the base layer.
- Unsalted butter, melted: 100g (about 1/2 cup) – binds the crumbs together.
- Granulated sugar: 50g (about 1/4 cup) – adds sweetness to the crust.
For the Strawberry Layer:
- Fresh strawberries: 500g (about 4 cups), sliced – for the fruity layer.
- Strawberry gelatin (Jello): 85g (1 package) – helps set the strawberry layer.
For the Cream Cheese Layer:
- Cream cheese, softened: 225g (8 ounces) – provides a creamy texture.
- Powdered sugar: 100g (about 1 cup) – sweetens the cream cheese layer.
- Vanilla extract: 1 teaspoon – enhances flavor.
- Whipped topping or whipped cream: 240ml (1 cup) – adds lightness.
- Prepare the Crust:
- In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined.
- Press the mixture into the bottom of a 9×13 inch (23×33 cm) dish, creating an even layer. Chill in the refrigerator while preparing the next layer.
- Prepare the Strawberry Layer:
- In a saucepan, prepare the strawberry gelatin according to the package instructions. Allow it to cool slightly without setting.
- Arrange the sliced strawberries over the chilled crust. Pour the slightly cooled gelatin over the strawberries, ensuring they are evenly covered.
- Return the dish to the refrigerator to allow the gelatin to set, about 1 hour.
- Prepare the Cream Cheese Layer:
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in the whipped topping or whipped cream until well combined.
- Assemble the Dessert:
- Once the strawberry layer has set, carefully spread the cream cheese mixture over the top, creating an even layer.
- Chill and Serve:
- Chill the dessert in the refrigerator for at least 2 hours, or until set.
- Before serving, you may garnish the dessert with additional fresh strawberries or a sprinkle of graham cracker crumbs for decoration.
