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Crush graham crackers, or blitz in your food processor to crumbs.
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Add sugar and melted butter, and mix to combine.
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Press graham cracker mixture into an 8×8 baking dish.
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Add a layer of sliced strawberries on top of the graham cracker crust.
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In a large mixing bowl, add cream cheese, and beat until smooth.
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Add vanilla and lemon juice, and mix to combine.
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Add powdered sugar slowly, mixing well between additions.
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Add half of the container of cool whip, and mix again until everything is well incorporated.
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Add half of the cheesecake mixture on top of the layer of strawberries, and smooth out evenly.
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To the mixing bowl, add strawberry jello mix and hot water. Mix well to combine. This will cool off when mixing.
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Add the strawberry layer on top of the original cheesecake layer.
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Move the dessert to the refrigerator for at least 4 hours to set. Before serving, top with the other half of the cool whip topping, and a sprinkling of crushed graham crackers.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Serving: 1Serving | Calories: 344kcal | Carbohydrates: 31g | Protein: 4g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 286mg | Potassium: 157mg | Fiber: 1g | Sugar: 20g | Vitamin A: 782IU | Vitamin C: 23mg | Calcium: 77mg | Iron: 1mg