With strawberries bright red and ripe this season, this no-bake filling makes the perfect dessert to jump into Spring!


For the Crust:

• 1 cup graham cracker crumbs
• 3 tablespoons sugar
• 3 tablespoons butter, melted

• 2 cups strawberries, hulled and sliced
• 1 tablespoon granulated sugar
• 1 envelope unflavored gelatin
• 1/4 cup water
• 2 8-ounce packages cream cheese
• 1 14-ounce can sweetened condensed milk
• 1 tablespoon fresh lemon juice
• 2 cups frozen whipped topping, thawed
• Whole Strawberries, for garnish

Preheat the oven to 325°F.  Combine the graham cracker crumbs, sugar and butter and press firmly onto the bottom of a 9-inch springform pan. Bake 10 minutes, remove and allow to cool completely.


Sprinkle the sugar over 1 cup of the sliced strawberries in a small bowl. Cover and let stand at room temperature for at least 30 minutes, stirring occasionally.


Meanwhile, sprinkle the gelatin over the water in a small saucepan. Let it stand for 1 minute, then cook on low heat for 3 minutes, stirring constantly, or until the gelatin is completely dissolved.  Set aside to cool.


In a blender, purée the remaining 1 cup of strawberries. Stir the purée into the cooled gelatin.


In the large bowl of an electric mixer, beat the cream cheese until smooth. Add the sweetened condensed milk and lemon juice and mix well.  Stir in the gelatin mixture.  Fold in the whipped topping and remaining sliced strawberries.


Pour the batter into the cooled crust.  Garnish with whole strawberries. Chill for at least 3 hours before serving.



Serves 8