Strawberry Delight

With no baking required, this amazing strawberry delight features layers of amazing sweetness and pops of fresh berry flavor.

Course Dessert

Cuisine American

Keyword no-bake dessert, strawberry delight, strawberry dessert

Prep Time 25

Chill Time 4

Servings servings

Calories 196kcal

Author Wendie Williams

Equipment

1 9x13 baking dish

Ingredients

2 cups graham cracker crumbs divided
½ cup unsalted butter melted
3 Tablespoons granulated sugar

Cream Filling

2 (8 oz pkgs) cream cheese softened
1 cup powdered sugar
½ teaspoon vanilla extract

Strawberry Layer

1 (3 oz pkg) strawberry gelatin
½ cup boiling water
½ cup ice cold water
¼ cup heavy cream
3 cups Cool Whip divided
12-15 * whole strawberries chopped and divided

Instructions

Reserve 3 tablespoons of graham cracker crumbs and set aside for the final garnish. In a bowl mix the remaining graham cracker crumbs with the melted butter and sugar and mix with a fork until combined. Press the mixture into the bottom of the 9”x13” baking pan or dish.

Cream Filling

In a medium mixing bowl, add the cream cheese using a hand mixer on low to medium speed for 1-2 minutes, to soften and cream smooth. Then add the powdered sugar and vanilla extract and mix on low until incorporated, then increase the speed to medium for another 2 minutes. Spread the cream cheese mixture evenly over the graham cracker crust.

Strawberry Layer

In a large mixing bowl whisk the strawberry gelatin with the boiling water until combined and dissolved, then add the ice cold water and mix to cool. Add the heavy cream to the gelatin and whisk again. Mix in 8 ounces of the whipped topping until smooth and creamy, then using a spatula fold in about two-thirds of the cut strawberries.
Spread the strawberry mixture over the cream cheese layer and refrigerate for at least 2-4 hours until the layers are firm and set.
Spread the remaining 16 ounces of whipped topping evenly over the top. Chill for at least 1 hour before serving. Garnish with the remaining chopped strawberries.

Notes

Fresh Strawberries: This recipe used fresh chopped strawberries with the best result. Frozen, thawed strawberries may have too much water and not allow the dessert to set.

Gelatin: Make sure to whisk all the gelatin with the hot boiling water first to ensure it dissolves before adding the cold water and then the heavy cream. This mixture should feel cool to the touch/room temperature before folding in the whipped topping.

Refrigerate leftovers wrapped tightly with plastic wrap or in an airtight container. Due to the fresh strawberries in the delight and as a garnish, the shelf life for this dessert is 2-3 days.

Nutrition