No-Bake Strawberry Delight
A creamy, refreshing dessert featuring layers of strawberries and a smooth filling, perfect for any occasion.
Ingredients
For the crust
- 2 cups graham cracker crumbs for a crunchy base
- 1 tablespoon granulated sugar to enhance sweetness
- ½ cup melted butter helps bind the crust
For the filling
- 1 pound strawberries, sliced provides fresh flavor
- 16 ounces cream cheese, softened creates a creamy filling
- 1 cup powdered sugar sweetens the filling
- 1 teaspoon vanilla extract adds depth of flavor
- 2 teaspoons lemon juice brightens the overall taste
- 8 ounces cool whip, thawed adds lightness and volume
- ¼ cup strawberry gelatin powder helps flavor and texture
- ½ cup hot water dissolves the gelatin
Instructions
Preparation
- Begin by making the crust. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir these ingredients together until they form a moist mixture that holds together when pressed.
- Transfer the crumb mixture to a 9×13-inch baking dish, pressing it evenly across the bottom to create a firm base.
- Prepare the filling by beating the softened cream cheese in a mixing bowl until it’s smooth. Gradually add the powdered sugar, continuing to beat until fully combined.
- Add vanilla extract and lemon juice to the cream cheese mixture, mixing until well incorporated.
- Gently fold the thawed cool whip into the cream cheese mixture using a spatula.
- In a separate bowl, combine the strawberry gelatin powder and hot water. Stir until the gelatin dissolves completely.
- Pour the dissolved gelatin into the cream cheese and cool whip mixture. Gently whisk everything together until it is well blended.
- Once combined, fold in the sliced strawberries.
- Spoon the entire filling onto the prepared graham cracker crust, spreading it evenly to create a balanced layer.
- Cover the dish with plastic wrap and refrigerate for several hours or until it has set.
- After the dessert has chilled and firmed up, it’s time to slice and serve.
Notes
Ensure the cream cheese is at room temperature and press the crust firmly. Allow it to chill for at least 4 hours before serving. Leftovers can be stored for 3-4 days in the refrigerator.