• two packages (two hundred fifty g) cream cheese, softened
  • one seventy five ml (3/4 cup) sugar
  • fifteen ml (1 tbsp) amaretto (or 2.5 ml [half tsp] almond extract)
  • six cups (1.5 L) frozen whip topping, thawed
  • fourteen graham-cracker
  • six hundred twenty five ml (2 1/2 cups) strawberry jam
  • five hundred ml  ​​strawberries, frozen
  • five hundred ml (2 cups) sliced ​​fresh strawberries (or thawed)
  • Cooking coating of coconut oil


In a stand mixer fitted with a whisk attachment, mix together the cream cheese and sugar. Slowly add the amaretto and whipped topping, beating until well combined. Put aside.
Spray bottom of 9 x 13-inch (23 x 33 cm) baking dish with cooking spray, top with seven graham crackers. Spread half of the cream cheese mixture over the graham crackers.
In a large bowl, microwave half the jam until warm, then add half the strawberries. Spread this mixture on top of the cream cheese layer. Top with a second layer of graham crackers and cream cheese. Cover and refrigerate overnight.
Just before serving, heat remaining jam until hot and stir in fresh or thawed strawberries. Let cool until contents are no longer hot to the touch, then spread over top of cake. Slice and serve.
Enjoy !

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