Strawberry Cheesecake Lasagna

Ingredients:

– 2 1/2 cups graham cracker crumbs divided

– 1 stick butter melted

– 1 8-ounce package cream cheese, softened

– 1 cup powdered sugar

– 2 8-ounce containers frozen whipped topping, thawed

– 1 16-ounce container fresh strawberries, divided

Instructions:

– In a medium bowl, combine 2 cups of graham cracker crumbs and melted butter.

– Firmly press into a crust in the bottom of 9×13 glass or porcelain dish, let it chill in the freezer for about 10-15 minutes to firm up.

– In a large bowl, combine the softened cream cheese, powdered sugar, and 1 container of the whipped topping. Stir well to combine. Spread the mixture evenly over the cooled crust.

– Set 5-6 whole strawberries aside for decoration. Wash, hull, and slice remaining strawberries.

– Layer the berries evenly on top of the cream cheese mixture.

– Top with the remaining container of whipped topping. Refrigerate for at least 2 hours, preferably overnight.

– Top with the remaining whole and chopped strawberries, and sprinkle with graham cracker crumbs (you may not use it all), before serving.

– If your strawberries aren’t sweet enough, add the 1/4 cup of sugar and 1 TBsp of lemon juice in a bowl with your sliced strawberries. Mix well and set aside. Do not forget to drain the strawberries, before you place them on.