Image credit: The Pioneer Woman

For the Crust:​

• 12 graham cracker sheets (about 6 ½ ounces)
• 1/4 cup light brown sugar
• 6 Tbsp. salted butter, melted
• Nonstick cooking spray, for the baking dish

For the Filling:​

• 1 1/2 cups heavy cream
• 2 (8-ounce) packages cream cheese, at room temperature
• 2 cups powdered sugar
• 2 tsp. vanilla extract
• 1 (3-ounce) package strawberry gelatin
• 1/2 cup boiling water
• 1 lb. strawberries, hulled and thinly sliced

1. Preparing the Crust:​

• In a food processor, blend the graham crackers and brown sugar until finely crushed (about 1 minute).
• With the processor running, gradually pour in the melted butter until the mixture resembles coarse sand.

2. Setting the Crust:​

• Lightly coat a 9x9-inch square baking dish with cooking spray.
• Spread the graham cracker mixture evenly across the bottom, pressing it firmly with the flat side of a measuring cup.
• Freeze the crust for at least 20 minutes, or up to 2 days.

3. Making the Whipped Cream:​

• Use a stand mixer with a whisk attachment to beat the heavy cream on medium-high speed for about 3 minutes, until stiff peaks form.
• Transfer the whipped cream to a large bowl and set aside.

4. Preparing the Cream Cheese Filling:​

• Without cleaning the mixer bowl, combine the cream cheese, powdered sugar, and vanilla.
• Beat on medium-high speed for about 3 minutes until the mixture is smooth, light, and fluffy.
• Fold one-third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the rest.
• Spread half of this cream cheese filling evenly over the chilled graham cracker crust.

5. Mixing the Strawberry Gelatin:​

• In a medium bowl, dissolve the strawberry gelatin in 1/2 cup of boiling water, stirring for about 2 minutes.

6. Creating the Strawberry Layer:​

• Beat 1/3 cup of the prepared strawberry gelatin into the remaining cream cheese filling until fully combined.
• Spread this strawberry-flavored cream cheese layer over the plain cream cheese layer.

7. Adding the Strawberries:​

• Coat the sliced strawberries in the remaining strawberry gelatin, making sure they are fully covered.
• Arrange the gelatin-coated strawberries in an even layer over the top.

8. Chilling:​

• Refrigerate the dessert until fully set, for at least 4 hours and up to 12 hours.
• If chilling for more than 4 hours, cover with plastic wrap.