Ingredients
- Graham crackers: 1 ½ cups crushed (about 12 crackers)
- Unsalted butter: 6 tablespoons, melted
- Cream cheese: 8 ounces, softened
- Sweetened condensed milk: 1 (14 ounce) can
- Lemon juice: 1 tablespoon
- Vanilla extract: 1 teaspoon
- Fresh strawberries: 1 pound, sliced
- Whipped topping: 8 ounces, thawed
Instructions
- Step 1: In a medium bowl, combine the crushed graham crackers and melted butter. Press the mixture evenly into the bottom of a 9×13 inch baking dish.
- Step 2: In a large bowl, beat the softened cream cheese until smooth. Gradually add the sweetened condensed milk, lemon juice, and vanilla extract, and beat until well combined.
- Step 3: Spread half of the sliced strawberries evenly over the graham cracker crust.
- Step 4: Pour the cream cheese mixture over the strawberries and spread evenly.
- Step 5: Top with the remaining sliced strawberries and then spread the thawed whipped topping evenly over the top.
- Step 6: Cover the dish and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftovers covered in the refrigerator for up to 3 days, but the graham cracker crust softens over time.
- Because this is a no-bake dessert best served cold, there is no reheating required.
- Garnish with extra fresh strawberry slices and a sprig of mint for an elegant presentation.
- For a brighter strawberry flavor, macerate the sliced strawberries with a tablespoon of sugar for 30 minutes before assembling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American