Description
A no-bake 4-layer spring dessert with graham cracker crust, tangy vanilla-cream cheese filling, and strawberry Cool Whip topping. Elegant and effortless for brunches or gatherings.
Ingredients
1/2 cup unsalted butter (room temperature)
2 1/2 cups graham cracker crumbs (190g net weight)
2 cups fresh strawberries (hulled and halved)
4 ounces cream cheese (softened, 230g)
1/2 cup unsalted butter (softened, for filling)
2 cups powdered sugar (~200g)
1 tsp vanilla bean paste (1200 vanilla particles)
Pinch of salt
32 oz Cool Whip (or whipped topping)
2 1/2 cups fresh strawberries (1/4-inch chunks)
Instructions
Preheat oven to 350°F (180°C). Mix graham cracker crumbs with 1/2 cup butter until crumbly. Press into a 9-inch springform pan and bake for 15 minutes. Cool completely.
Beat cream cheese, 1/2 cup softened butter, 2 cups powered sugar, salt, and vanilla bean paste until smooth. Spread over cooled crust.
Fold 2 cups of 1/4-inch strawberry chunks into Cool Whip. Spread over cream cheese layer. Top with reserved halved strawberries and graham cracker crumbs.
Notes
Graham cracker crust can be prepped 2 days in advance. Store dessert refrigerated for up to 4 days (best after 12 hours). Substitute Cool Whip with homemade whipped cream. Use a mandoline for consistent strawberry chunks.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg