Ingredients:
For the crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the cream cheese layer:
8 ounces cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
For the fruit layer:
1 cup strawberry or raspberry preserves
1 tablespoon water
For the whipped cream layer:
1½ cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
For the topping:
¼ cup graham cracker crumbs
Directions:
Line a 9×9 square glass baking dish with parchment paper, leaving overhang on two sides.
In a small bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into bottom of prepared dish. Refrigerate 30 minutes.
In a medium bowl, beat cream cheese, powdered sugar, vanilla, and milk until smooth. Spread evenly over chilled crust.
In a small bowl, stir preserves with water until smooth. Spread evenly over cream cheese layer.
In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over fruit layer, smoothing the top.
Sprinkle graham cracker crumbs evenly over the whipped cream layer.
Cover and refrigerate at least 4 hours, preferably overnight. Use parchment to lift, cut into squares. Serve.
Prep Time: 30 min
Chill Time: 4 hr 30 min
Total Time: 5 hr
