I apologize for how ordinary these pictures are. I would have loved to have the time to stage these all to look their very best- at least as good as they tasted! Alas, the night didn't play out quite like I hoped and I ended up getting most of these shots as I dashed in and out of line while women were serving up... Sorry to all those I cut in front of! I hope you are able to tell from the title and recipe just how good these all were, if the pictures aren't appealing enough. This dessert tasted just like it's called- strawberry cream! From Rachel Schaub.
2 1/4 C graham cracker crumbs (about 36 squares)
6 tbsp sugar
10 tbsp butter, melted
1 pkg (8 oz) cream cheese, softened
1 C confectioners sugar
24 oz whipped topping, thawed and divided
1 pkg (3 oz) strawberry gelatin
1/2 C boiling water
1 C (8oz) strawberry yogurt
2 tbsp graham cracker crumbs
1 1/2 tsp sugar
1 1/2 tsp butter, melted
In a large bowl, combine 2 1/4 C graham cracker crumbs, sugar and butter. Press into an ungreased 9x13" pan. Refrigerate for 15 minutes. Meanwhile, in a small bowl beat cream cheese and sugar until smooth. Stir in 1 C whipped topping. Spread over the crust.
In a large bowl, dissolve gelatin into boiling water. Stir in yogurt and 6 C of the whipped topping until blended. Pour over the cream cheese layer. Refrigerate for 1 hour. Spread remaining whipped topping over strawberry layer. Cover and refrigerate overnight. Just before serving, combine 2 tbsp graham cracker crumbs, 1 1/2 tsp sugar and 1 1/2 tsp butter; sprinkle over whipped topping.