Ingredients

For the Crust:

• 3 cups graham cracker crumbs (about 22 full graham cracker sheets)
• ¾ cup unsalted butter, melted
• 6 tablespoons granulated sugar

For the Filling:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1 cup diced strawberries
• 2½ cups whole strawberries

Instructions

1. Lightly spray a 9×13-inch pan with nonstick spray.
2. In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press half of the mixture into the bottom of the pan to form the crust. Reserve the other half for topping.
3. In a blender, puree the whole strawberries until smooth (about 1–2 minutes). Set aside.
4. In a separate bowl, beat the heavy whipping cream on low for 1 minute, then on high until stiff peaks form (about 4 minutes). Set aside.
5. In a large bowl, beat the cream cheese and powdered sugar until smooth. Add sweetened condensed milk, vanilla extract, and strawberry puree. Mix until combined.
6. Fold the whipped cream into the mixture until fully incorporated. Then fold in the diced strawberries.
7. Spread the strawberry mixture evenly over the prepared crust.
8. Sprinkle the remaining graham cracker mixture on top.
9. Cover and freeze for at least 5 hours.