(This recipe was first posted in conjunction with the Meijer Ad Week of 4/22/12 - 4/28/12)
The only thing wrong with the above picture is that I didn't cut my piece large enough! Yes, this dessert has three layers...but it really doesn't take too long to put together. Plus, I guarantee you'll like it better than the Jello No-Bake version!
Ingredients:
Crust:
2 packages of graham crackers, crushed (one box has 3 packages)
1/3 C sugar
10 Tbsp (1 stick plus 2 Tbsp) softened margarine
Filling:
1 8 oz box cream cheese, softened
1 3/4 C powdered sugar
2 tsp vanilla
8 oz container Cool Whip
Topping:
1 C sugar
1 C water
2 Tbsp cornstarch
1 tsp lemon juice
4 Tbsp strawberry jello (dry, not prepared)
1 1/2 quarts fresh strawberries, washed, hulled, and quartered
Directions:
Start on the topping first (because it has to cool). Stir together the sugar, water, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly. It will start to bubble, but keep cooking until it starts to thicken. Remove from heat and stir in lemon juice and strawberry jello. Set aside and allow to cool. When it has cooled slightly, put it in the refrigerator to speed up the cooling process. Meanwhile, mix the graham cracker crumbs, sugar, and margarine. Press into a 9x13 pan. Refrigerate to harden while you prepare the filling. Beat together the cream cheese and powdered sugar until well blended. Add vanilla and beat for another minute. Fold in Cool Whip. Spread this mixture on top of the graham cracker crust. Refrigerate. At this point, check on the strawberry topping. If it is sufficiently cool, then carefully stir in the strawberries. Spread this mixture carefully over top of the filling. Try not to drag the strawberries around, or you'll end up with cream cheese filling mixed into the topping. Refrigerate the dessert at least 3 hours before serving.
2 packages of graham crackers, crushed (one box has 3 packages)
1/3 C sugar
10 Tbsp (1 stick plus 2 Tbsp) softened margarine
Filling:
1 8 oz box cream cheese, softened
1 3/4 C powdered sugar
2 tsp vanilla
8 oz container Cool Whip
Topping:
1 C sugar
1 C water
2 Tbsp cornstarch
1 tsp lemon juice
4 Tbsp strawberry jello (dry, not prepared)
1 1/2 quarts fresh strawberries, washed, hulled, and quartered
Directions:
Start on the topping first (because it has to cool). Stir together the sugar, water, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly. It will start to bubble, but keep cooking until it starts to thicken. Remove from heat and stir in lemon juice and strawberry jello. Set aside and allow to cool. When it has cooled slightly, put it in the refrigerator to speed up the cooling process. Meanwhile, mix the graham cracker crumbs, sugar, and margarine. Press into a 9x13 pan. Refrigerate to harden while you prepare the filling. Beat together the cream cheese and powdered sugar until well blended. Add vanilla and beat for another minute. Fold in Cool Whip. Spread this mixture on top of the graham cracker crust. Refrigerate. At this point, check on the strawberry topping. If it is sufficiently cool, then carefully stir in the strawberries. Spread this mixture carefully over top of the filling. Try not to drag the strawberries around, or you'll end up with cream cheese filling mixed into the topping. Refrigerate the dessert at least 3 hours before serving.
Options and Tips
- Make sure the strawberry topping is completely cool before you stir in the strawberries. You risk "cooking" the strawberries slightly if it's warm at all.
This recipe is a conglomeration of a few different recipes. The crust recipe is my own. The filling is based on something similar in the Hull PRCS Bountiful Blessings cookbook (Cherry Cheesecake Dessert, page 175), and the topping is the strawberry pie filling recipe (Fresh Strawberry Pie, page 241) in the Kitchen Kaleidoscope cookbook.
Another delicious recipe! We had some company over a few weeks ago and served this and everyone really liked it! And very easy to make!!
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