Ingredients

The following ingredients have 4 Servings
  • 16 graham crackers (16 full sheets of graham crackers, pulsed)
  • 2 Tbsp granulated sugar
  • 1/2 tsp salt
  • 8 Tbsp unsalted butter (melted)
  • 24 oz cream cheese (softened at room temperature)
  • 1 1/2 cups confectioners sugar
  • 1 tsp vanilla extract
  • 1 1/2 cup heavy whipping cream

Instruction

  • To a food processor add the graham crackers and pulse until a fine crumb. Add the salt, sugar, and melted butter to the food processor. Pulse until well combined. Press into a 9x13, parchment lined casserole dish. Place into the fridge or freezer while assembling the filling.
  • In a large bowl, beat the cream cheese with a hand mixer about 3-5 minutes, until light and fluffy.
  • Add the confectioners sugar and vanilla extract. Beat again until combined.
  • In a separate large bowl beat the heavy whipping cream until stiff peaks form.
  • Use a rubber spatula to fold the whipped cream into the cream cheese mixture. Pour the combined mixture onto the graham cracker crust and smooth.
  • Refrigerate 6 hours to overnight.
  • Remove from the dish and cut with a sharp knife into 20 (5x4) pieces. Top with sliced strawberries if desired.