1 pound Strawberries, hulled and sliced<\/li>\n<\/ul>\n
Directions:<\/strong><\/em><\/p>\n\n
Mix together the Graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom of a 9-inch springform pan.<\/li>\n
Whip the heavy cream until it starts to thicken. Add the powdered sugar and continue to whip until stiff peaks form.<\/li>\n
In another bowl, beat the cream cheese until it’s smooth. Add the vanilla extract and half of the whipped cream. Beat until it’s well combined.<\/li>\n
Spread half of the cream cheese mixture over the Graham cracker crust. Layer half of the sliced strawberries on top.<\/li>\n
Repeat the layers with the remaining cream cheese mixture and strawberries.<\/li>\n
Top with the remaining whipped cream.<\/li>\n
Refrigerate for 3-4 hours, or until the dessert is firm.<\/li>\n<\/ol>\n