Strawberry Delight

5 from 4 votes

Strawberry Delight is made with a buttery and sweet, graham cracker crust that is topped with a thick layer of creamy, fluffy, smooth, sweet and rich, cheesecake filling. It is then finished off with a layer of fresh strawberries under a layer of strawberry jello. This dessert is a delicious and wonderful combination of various textures all brought together by strawberries.

Prep Time30

Cook Time10

Chill Time2

Total Time2 40

Course: Dessert

Cuisine: American, Gluten Free

Servings: servings

Calories: 509kcal

Author: Lauren Harris

Ingredients

Graham Cracker Crust

1 3/4 cups graham crackers (crushed)
2 tablespoons graham crackers (crushed)
8 teaspoons granulated sugar
14 tablespoons unsalted butter (melted)

Cheesecake Filling

16 ounces cream cheese
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups Cool Whip Topping (thawed)

Strawberry Jello Topping

4 cups strawberries (halved)
1 cup water
2/3 cup granulated sugar
3 tablespoons cornstarch
3.4 ounce box strawberry jello

Instructions

Preheat your oven to 350°F.
In a medium sized mixing bowl combine the crushed graham crackers and sugar. Add in the butter and mix until well coated and the texture is like wet sand.
1 3/4 cups graham crackers, 2 tablespoons graham crackers, 8 teaspoons granulated sugar, 14 tablespoons unsalted butter
Press the crust mixture into the bottom of a 9×13-inch baking dish.
Place into the preheated oven on the center rack and bake for 10 minutes, or until set. Once baked, remove from the oven and place onto a wire cooling rack to cool completely.
In the bowl of a stand mixer fitted with a paddle attachment combine cream cheese and powdered sugar. Mix on low speed until the powdered sugar is incorporated, then turn the mixer speed up to medium-high and beat for 2 minutes, or until smooth.
16 ounces cream cheese, 1 1/2 cups powdered sugar
Stop the mixer and scrape down the sides of the bowl with a rubber spatula, as needed to ensure everything is well incorporated and smooth.
Add in the vanilla extract and salt and mix to combine.
1 teaspoon vanilla extract, 1/4 teaspoon salt
Remove the bowl from the stand mixer and fold in the Cool Whip using a rubber spatula.
3 cups Cool Whip Topping
Remove the bowl from the stand mixer and fold in the cool whip using a rubber spatula.
Top the cheesecake layer with a layer of strawberry slices.
4 cups strawberries
In a medium sized saucepan combine the water, sugar and cornstarch. Bring to a boil, stirring constantly. Once boiling, remove from the heat and whisk in the jello.
1 cup water, 2/3 cup granulated sugar, 3 tablespoons cornstarch, 3.4 ounce box strawberry jello
While the mixture cools down, stir occasionally over the next 30 minutes. Before the jello sets, pour it over the strawberries.
Cover and place into the refrigerator to chill for at least 2 hours before serving.
Cut into 12 equally sized squares to serve.

Notes

Tips and Techniques

Crushed Golden Oreos can be used in place of the graham crackers to make the crust.
Other fruit and jello flavors can be used in place of the strawberries and strawberry jello.
Store leftovers in an airtight container in the refrigerator. Consume within 4 days.

** Nutritional information is an estimate and may vary.

Nutrition