No-Bake Strawberry Delight

Welcome to Ms. Nicolette's Pantry! So happy to have you here and in the kitchen with your kiddo adding something new to your lifestyle.

I have hand-picked recipes and activities that are easy for you to create at home with the help of your children. Based on their age you can decide which tasks they can help you with, and which ones they should let an adult do. Make this a learning experience for you both - let your child explore the baking/cooking process and explain each item, ingredient, and step to them, and watch how your child interacts!

May is here - and, at least right this second, the weather is phenomenal! May definitely brings the sunshine and outside-vibes, which in turn means lots of fresh ingredients are coming into season. Strawberries, for example!

This is an extremely straight-forward, no-bake dessert with layers and layers of goodness. Be SURE to read the notes at the end!

Tools Needed:

• 9 x 9" square pan

• Stand or hand mixer

• Food processor/blender

• Cutting board

• Knife

• Measuring cups and spoons

• Spatula

Ingredients:

• 2 cups graham cracker crumbs

• 1/4 cup unsalted butter, melted

• 2 pounds fresh strawberries, washed and dried

• 16 ounces cream cheese

• 1/4 cup granulated sugar

• 1 Tablespoon lemon juice

• 1 teaspoon vanilla extract

• 2 Tablespoons strawberry Jello mix

• 2 8-ounce containers cool whip

Instructions:

1. Grind graham crackers until fine. Combine with melted butter.

2. Press into bottom of 9 x 9" pan. Set aside in refrigerator.

3. After washing and drying the strawberries, dice enough to fill one cup. Set these aside for later.

4. Cut remaining strawberries lengthwise into slices and set these aside.

5. Using stand or hand mixer, beat cream cheese until smooth and no lumps remain. Add the sugar, lemon juice, and vanilla, and beat until smooth.

6. Add one container of cool whip and fold in.

7. Divide this cheesecake mixture in half. To one half, add the Jello mix and the reserved one cup of diced strawberries, and stir.

8. To assemble, layer the sliced strawberries over the graham cracker crust in a single layer, filling in as many gaps as possible. Tip: you may have leftover strawberries, and that's okay!

9. Spread the plain cheesecake filling over the strawberries, followed by the strawberry cheesecake filling.

10. Top with the remaining container of cool whip and decorate if desired - see below for notes!

11. Cover with plastic wrap and chill for 4-6 hours before serving.

12. Enjoy!

    
    

NOTES:

• Nowadays, most stores sell pre-made graham cracker crumbs - you can opt to use these to eliminate a few steps or do it yourself!

• You'll need around two pounds of strawberries, but will likely have some leftover. Use these to decorate the top, either in slices, diced up, or whole!

• If you are dedicated, you can choose to make your own whipped cream! Use two cups of heavy whipping cream and a cup of powdered sugar for the entire recipe (split in half - one half for the cheesecake filling and the other half for the topping at the end)

• If you can't find strawberry Jello for some reason, or to make this okay for certain dietary restrictions, try blending up some freeze dried strawberries to replace it. You can also use these to decorate the top!

• This should be stored in the refrigerator and will taste best within the first three days, but should last up to five days.

• This can be made in advance but I would NOT recommend freezing it!

• Have fun and enjoy!