Ingredients
The following ingredients have 18 Servings
- 1 Pint heavy whipping cream
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla
- 8 oz cream cheese- room temperature (regular sets up better than light)
- 1/2 gallon vanilla or strawberry ice cream
- 1 - 14 oz box graham crackers (I like Nabisco Honey Maid brand)
- 2 lbs sliced or chopped strawberries (drained well and divided)
Instruction
- In bowl of a stand mixer or large bowl, whip the cream with 1/4 cup powdered sugar until cream is stiff. Scrape into a separate bowl, set aside.
- Using the same bowl, beat room temperature cream cheese, 1 cup powdered sugar and 1 teaspoon vanilla on low until powdered sugar is mixed into cream cheese and vanilla and is smooth, about 1 minute.
- Fold whipped cream mixture into cream cheese mixture. Set in refrigerator until ready to assemble.
- When ready to assemble dessert, Spread about 3 tablespoons of cream cheese mixture in bottom of 9x13 pan.
- Add one layer of graham crackers, in a single layer over thin bottomcream cheese layer.
- Scoop vanilla ice cream onto graham crackers, let sit until softened slightly and barely able to spread. Do not let melt! Spread the ice cream over the graham crackers with a spatula when softened to smooth out the scoops.
- Add a layer of sliced chopped strawberries
- Add layer of graham crackers on top of strawberries.
- Spread the remaining cream cheese layer over the berries.
- Spread the remaining strawberries (1 lb) on top.
- Let sit for at least 6 hours before serving.
- Just before serving, sprinkle 2-3 crushed graham crackers over top of dessert if desired, dust with powdered sugar. See recipe notes for simplified layers!
