If you love éclair cake, this fresh touch is about to become a favorite. Creamy layers of cheesecake, graham crackers and sweet strawberries sit all night like ice-box cake and become a delicious ‘lasagna’ dessert.
° 2 1/2 cups graham crackers, divided
° 1 piece of melted butter
° 1 package of 8-ounce cream cheese, soft
° 1 cup powdered sugar
° 2 8-ounce packages frozen whipped cream, thawed
° 1 16-oz container strawberries, divided
In a medium bowl, combine 2 cups of graham crackers and melted butter.Press the crust firmly against the bottom of a 9 “x 13” china or glass dish and place in the freezer for 10-15 minutes, until firm.In a large bowl, combine soft cheese, powdered sugar, and 1 bowl of whipped filling. Stir until blended.Spread the mixture evenly over the cooled pie crust.Set of 56 strawberries for decoration. Wash the remaining strawberries, peel them and cut them into slices.Spread the strawberries evenly over the cream cheese mixture.Top with the remaining bowl of ice cream.Store in the refrigerator for at least two hours, preferably overnight.Top with leftover chopped strawberries and sprinkle with wholemeal crackers (cannot be used up) before serving.* If strawberries aren’t sweet enough, add 1/4 cup sugar and 1 tablespoon lemon juice to a bowl of strawberry slices. Mix well and let stand.Remember to strain the strawberries before placing them on top.