Description
A refreshing no-bake dessert featuring layers of strawberry crunch and creamy filling, perfect for summer gatherings.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 container (8 oz) whipped topping
- 2 cups fresh strawberries, sliced
- 1 package strawberry gelatin mix
- 1 cup boiling water
- 1/2 cup cold water
Instructions
- In a bowl, mix graham cracker crumbs and melted butter until combined; press into the bottom of a 9×13 inch dish to form the crust.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth; fold in whipped topping.
- Spread the cream cheese mixture over the crust.
- Arrange sliced strawberries over the cream cheese layer.
- Dissolve strawberry gelatin in boiling water, then add cold water; pour over the strawberries.
- Refrigerate for at least 4 hours or until set.
- Cut into squares and serve chilled.
Notes
For best results, use fresh strawberries. This cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 25g
- Fat: 15g
- Carbohydrates: 35g
- Protein: 3g