2 cups Graham Cracker Crumbs set aside 4 tablespoons
1.5 sticks Melted Butter Unsalted
5 cups Freshly Sliced Strawberries
1 cup Powdered Sugar
1 3oz Box of Strawberry Jello
2 8oz Blocks of Philadelphia Cream Cheese at room temp
1 tubCool Whip thawed , plus more for topping
2 tsp almond or vanilla extract pure
Slice berries to desired size, add to a large pot with the jello ( dry pack NO WATER) stir on medium heat until a syrup is formed then turn off heat and cool completely. ( DO NOT REFRIDGERATE )
Add the melted butter to the graham crackers and mix well to combine, set aside 4 tablespoons, for topping. Spray a 9x13 pan with nonstick spray and press the crumbs into the bottom of the pan, set in fridge to cool while you do the next steps
In a medium bowl, add the cream cheese, powdered sugar and extract. Beat on medium speed until well combined and fluffy.
Fold in the cool whip, careful not to break it too much.
Add a single layer of the cream cheese mix over the crust and spread evenly, add the COOLED berry mix and spread evenly. Add the rest of the cream cheese mixture then top with extra cool whip , if desired, then garnish with the 4 tablespoons of remaining crust.
Chill over night for best results, but for at least 4 hours.
This southern yum yum is a summer favorite, no bake, no fuss, no leftovers!!