Since losing my stomach I really have to be careful with sugar, too much will cause more issues than I care to have. This dessert is great any time of year, but really awesome in the summer during cook-outs and BBQ's. You'd never know it's sugar free if I didn't tell you! Give it a shot!!
Serving Size: 6
--3.5 cups thawed SUGAR FREE Cool Whip (two 8 oz containers)
--8 oz cream cheese, softened
--12 graham crackers, plus more from crumbling
--2.5 cups of fresh strawberries, diced. Slice some to put on top to display.
--handful of blueberries and raspberries, if preferred, for the top.
{I don't use the optional toppings, but I made it once with them}
Optional toppings: (will eliminate the sugar free advantage)
~chopped almonds
~drizzle of chocolate
~powdered sugar for dusting
Using a stand mixer (or hand mixer) whip the softened cream cheese on high speed for 2-3 minutes to break up large lumps.
Fold in 3 cups of the whipped topping, reserving 1/2 cup for the top layer. On high speed again, mix together the cream cheese and whipped topping until blended well. I usually mix it for 5 minutes.
Assemble the cake: Spread a thin layer of cream mixture in the bottom of an 8x8 pan, just enough to coat the bottom.
Place 3 graham crackers across the center of pan and then break up 1-2 more crackers to fill in any gaps. Spread half the cream mixture evenly over crackers and place a single layer of diced strawberries.
Top with another layer of graham crackers, the rest of the cream mixture and diced strawberries.
Top with the final layer of graham crackers and spread the reserved 1/2 cup of Cool Whip across the crackers. Place the last layer of berries, using the sliced "pretty" strawberries and other berries, if using. Sprinkle on graham cracker crumbs.
Refrigerate for at least 4 hours, but better overnight. When ready to eat, add the optional ingredients if you're using those.
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