Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 1/3 cup (75g) unsalted butter, melted
  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/2 cup (120ml) sweetened condensed milk
  • 1 tsp (5ml) vanilla extract
  • 3 cups (710ml) Cool Whip, thawed completely
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 1 tbsp (15g) granulated sugar

Instructions:

  1. Combine the graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of a 9x9 inch pan using the back of a spoon.
  3. Place the pan in the refrigerator to set while preparing the filling.
  4. Beat the softened cream cheese and sweetened condensed milk together on medium-high speed until the mixture is smooth and void of lumps.
  5. Stir in the vanilla extract.
  6. Switch to a low speed and gradually add one cup of Cool Whip to lighten the base.
  7. Use a rubber spatula to gently fold in the remaining 2 cups of Cool Whip until no white streaks remain.
  8. Spread the cream mixture evenly over the chilled crust, smoothing the top with a spatula.
  9. Toss sliced strawberries with 1 tbsp of sugar and let them sit for 10 minutes before layering on top.