Strawberry Dream Dessert

By srumbel

Honestly, I thought I had hit the mother load of potluck desserts when I posted Pineapple Dream back in the summer of 2013. But wow, let me tell you this strawberry dream dessert is just as amazing as its pineapple cousin and if you’re a fan of desserts with strawberries like I am you’ll definitely want to try it today!
from amandascookin.com

Ingredients

• CRUST:
• 2 1/2 2 1/2 1/2 cups graham crumbs (2 sleeves)
• 1/2 1/2 1/2 cup unsalted butter (for crust)
• FILLING:
• 2 2 2 cups of powdered sugar, sifted
• 1/2 1/2 1/2 cup unsalted butter, softened (for filling)
• 4 4 4 oz cream cheese, softened
• 8 8 container 8 oz container Cool Whip
• 2 2 2 cups hulled and halved strawberries
• some tips to help you make this easy recipe:
• to to use a food processor or a blender to crush up the graham crackers, but honestly it’s just as easy to dump two sleeves of graham crackers into a gallon zipper plastic bag and crush them with a rolling pin.
• While you might be thinking about just chopping up the strawberries, a quick whirl in the food processor or blender breaks the strawberries up and gives you just the right amount of juice and all that amazing strawberry flavor.
• This recipe calls for a square baking pan. A metal or glass pan is fine, but since you’ll be serving this dessert in that same pan, a blender is a nicer choice!
• to to to to in the refrigerator for at least four hours to allow everything to set up. If you have time, plan ahead and make it the day before to give is a chance to set up overnight.
• to to dream dessert should be good in the refrigerator for up to four days. Though I highly doubt that you’ll be able to keep it around that long!

Preparation

Step 1

Preheat oven to 300 F.

MAKE THE CRUST:
Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool. Reserve remaining crumbs for topping.

MAKE THE FILLING:
Place strawberries in a blender or food processor and pulse a few times just to break them into chunks.
Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the strawberry chunks and stir in with a rubber spatula. Spread the cream cheese and strawberry mixture over the crust.
Fold the remaining strawberry chunks into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle graham cracker crumb mixture on top (you may not use it all).
Refrigerate for at least 4 hours, preferably overnight.