Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 6 tbsp (85g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 8 oz (225g) cream cheese, softened to room temperature
  • 1 cup (120g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 container (8 oz / 225g) Cool Whip or stabilized whipped cream, thawed
  • 1 box (3 oz / 85g) strawberry gelatin powder
  • 0.5 cup (120ml) boiling water
  • 2 cups (300g) fresh strawberries, hulled and sliced

Instructions:

  1. Stir together graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
  2. Firmly press the mixture into the bottom of a 9x9 inch pan using the bottom of a measuring cup to ensure edges are packed tight.
  3. Place the pan in the freezer for 10 minutes to lock the crust in place.
  4. Beat the softened cream cheese and powdered sugar together until completely smooth, then stir in the vanilla extract.
  5. Whisk the strawberry gelatin powder into boiling water until fully dissolved and let it cool for 5 minutes.
  6. Gently fold the cooled gelatin into the cream cheese mixture, then fold in the Cool Whip using a spatula until the color is a consistent, pale pink.
  7. Pour the fluff over the chilled crust and smooth the top.
  8. Top with sliced fresh strawberries and refrigerate for at least 8 hours to set.