Strawberry Delight

Treat yourself with this delicious and easy No-Bake Strawberry Delight! Layered with fresh strawberries and a creamy filling, it's the perfect summer dessert for any occasion.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Chill time 1

Total Time 1 15

Servings servings

Calories 426

Author Kim

Ingredients

For the crust

1 1/2 cups (150g) graham cracker crumbs (about 10 – 12 full sheet graham crackers)
1/3 cup (75g) melted butter
1/4 cup (50g) granulated sugar

For the topping

1 pound whole strawberries thinly sliced, reserving ¼ cup to dice for garnish
2 (8 ounce) (452g) blocks of cream cheese softened
1 cup (125g) confectioners' sugar
2 teaspoons vanilla extract
2 teaspoons freshly squeezed lemon juice
1 (3 ounce) box strawberry jello mix NOT instant
1 (8 ounce) container Cool Whip divided

Instructions

Combine and stir together all crust ingredients in a medium bowl. Then, firmly press with fingers into an 8x8-inch pan.
Place the sliced strawberries evenly over the crust, reserving about 5 slices or 1/4 cup to dice for the garnish. Place crust in the refrigerator to chill while you prepare the topping.
Use an electric mixer on medium speed to beat the cream cheese until creamy. Add sugar, vanilla, and lemon and beat again until creamy with no lumps, about 3 minutes.
With a large spoon or spatula, gently fold 2 cups of Cool Whip into the cream cheese mixture.
Remove the crust from the refrigerator. Spread half of the cream cheese mixture on top of the strawberries.
Fold in 1/4 cup of the strawberry jello mix to the remaining cream cheese mixture.
Spread the strawberry jello mixture on top of the cream cheese mixture.
Evenly spread remaining Cool Whip over the top. Place in the refrigerator to chill for 1 hour, or as long as overnight.
When ready to serve, add the reserved diced strawberries and some extra graham cracker crumbs to garnish, slice and enjoy.

Video

Notes

Store leftovers in the refrigerator in the pan (covered with plastic wrap or a lid) or transfer to an airtight container. This is best within the first 3 days but should last up to 5 days.

Nutrition