Strawberry Delight

Ingredients

FOR THE CRUST:

12 graham cracker sheets (about 6 ½ ounces)

1/4 cup light brown sugar

6 Tbsp. salted butter, melted

Nonstick cooking spray, for the baking dish

FOR THE FILLING:

1 1/2 cups heavy cream

2 (8-ounce) packages cream cheese, at room temperature

2 cups powdered sugar

2 tsp. vanilla extract

1 (3-ounce) package strawberry gelatin

1/2 cup boiling water

1 lb. strawberries, hulled and thinly sliced

Directions

1

For the crust: Process the graham crackers and brown sugar in a food processor until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the mixture until it is the texture of coarse sand.

2

Spray a 9-by-9-inch square baking dish with cooking spray. Transfer the graham cracker mixture to the dish and press the mixture into the bottom, using the flat bottom of a measuring cup to make an even layer (press firmly). Freeze for at least 20 minutes and up to 2 days.

3

For the filling: In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Transfer the mixture to a large bowl.

4

Combine the cream cheese, powdered sugar, and vanilla in the same bowl used to beat the heavy cream (no need to wipe it clean). Beat on medium-high speed until light, fluffy, and smooth, about 3 minutes. Remove from the mixer and whisk in a third of the whipped cream by hand, then gently fold in the rest using a rubber spatula. Spread half of the cream cheese mixture over the graham cracker crust in an even layer.

5

In a medium bowl, stir together the strawberry gelatin and 1/2 cup boiling water until dissolved, about 2 minutes.

6

Beat 1/3 cup of the strawberry gelatin into the remaining cream cheese mixture until fully incorporated. Spread over the top of the plain cream cheese layer.

7

Toss the sliced strawberries in the remaining strawberry gelatin to fully coat. Spoon the strawberries over the cream cheese in an even layer. Chill until set, at least 4 hours and up to 12 hours. (If chilling longer than 4 hours, cover with plastic.)