This recipe reminds me of the freezer desserts my mother used to make when I was a kid. With layers of crust, a layer of cream cheese, fruit or pudding they were the hit of every meal we went to. This recipe will become one of your favorites and is perfect with the fresh strawberries you have on hand .
INGREDIENTS :
2 ½ cups cracker crumbs (365 g)
½ cup unsalted butter, melted (114 g)
8 ounces softened cream cheese (225 g)
1 cup powdered sugar (121 g)
Whipped cream (453 g)
Sliced strawberries (454 g)
HOW TO MAKE IT :
In a medium sized bowl, mix 2 cups of cookie crumbs with melted butter and stir until crumbs are moist.
Press the crumb mixture evenly into the bottom of a 20x30cm mold, then cover lightly and place in the freezer for 10-15 minutes.
In a large bowl, mix the cream cheese and powdered sugar until smooth, then mix with 1 container of whipped topping (250g). Don’t mix the mixture too much, but make sure it’s well blended.
Remove the crust from the freezer, then spread the cream cheese mixture evenly over the crust.
In a large bowl, mix the cream cheese and powdered sugar until smooth, then mix with 1 container of whipped topping (8 oz). Don’t stir the mixture too much, but make sure it’s well blended.
Remove the crust from the freezer, then spread the cream cheese mixture evenly over the crust.
Top the cheesecake mixture with sliced strawberries, leaving 4-5 berries for later.
Place the remaining container of whipped topping on top of the berry and cheesecake mixture, then cover lightly and place in the refrigerator for at least 2 hours.
Before serving, sprinkle with the remaining crumbled coarse flour crackers and sliced berries.
Slice and serve with additional berries if desired!
If the strawberries are unsweetened, slice the berries, then place them in a bowl along with 2 tablespoons sugar and 1 tablespoon water for one hour.
Update your dessert menu with this simple no-bake strawberry cheesecake dessert lasagna! This simple layered ice box dessert is full of flavor!
Bon appétit!
