Similar to the no-bake chocolate eclair cake, this is a great summer dessert when you don't want to turn on the oven. It does use a lot of cream cheese and whipped topping, though.

Ingredients

  • 4 8-ounce packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 tablespoon grated lemon zest
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • 24 ounces frozen whipped topping, thawed
  • 1 box graham crackers (2 sleeves)
  • 2 pounds fresh strawberries, hulled and sliced

Directions

  1. Beat cream cheese until smooth. Add powdered sugar, lemon zest, lemon juice, and vanilla extract, and beat until well combined. Gently fold in whipped topping until fully incorporated.
  2. Spread 1/2 cup of the cream cheese mixture in the bottom of a 9x13 in dish. Cover with a layer of graham crackers (1 sleeve).
  3. Top graham crackers with 3 cups remaining cream cheese mixture, spreading evenly. Add half of the sliced strawberries, covering the entire surface.
  4. Add another layer of graham crackers, followed by the remaining cream cheese mixture and sliced strawberries.
  5. Cover and refrigerate for at least 4 hours. For best results, refrigerate overnight to allow crackers to soften.