Ingredients:

  • 8 oz cream cheese, softened
  • 1/2 cup Greek yogurt, plain and strained
  • 1/2 cup powdered sugar, sifted
  • 2 cups heavy whipping cream, ice-cold
  • 1/4 tsp cream of tartar
  • 1 lb fresh strawberries, hulled and thinly sliced
  • 1 tbsp lemon juice
  • 1 box honey graham crackers
  • 1 tbsp sliced almonds, toasted
  • Fresh mint leaves

Instructions:

  1. Toss the sliced strawberries with lemon juice in a bowl. Let them sit for 10 minutes, then gently pat them with a paper towel to remove excess surface moisture.
  2. Beat the softened cream cheese, Greek yogurt, and powdered sugar until the mixture is smooth and lump-free.
  3. In a separate chilled bowl, whip the heavy cream and cream of tartar until stiff peaks form.
  4. Gently fold the cream cheese mixture into the whipped cream using a spatula to maintain the air.
  5. Spread a thin layer of the cream filling (about 2 tablespoons) on the bottom of a 9x13-inch baking pan.
  6. Lay down a single layer of graham crackers, breaking them to fit the edges. Spread 1/3 of the cream filling over the crackers, followed by a dense layer of sliced strawberries.
  7. Repeat the layering process (crackers, cream, strawberries) two more times. Finish with a final smooth layer of cream on top.
  8. Chill in the refrigerator for at least 6 hours. Garnish with toasted sliced almonds and fresh mint leaves before serving.