Strawberry Icebox Pie

ingredients

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream
• 3 cups fresh strawberries, hulled and chopped (divided)
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 cup heavy whipping cream (topping)
• 2 tablespoons powdered sugar
• 1 1/2 teaspoon vanilla extract
• Fresh strawberries, for garnish
• Crushed graham crackers, for garnish

the making of it

1. In a medium bowl, mix the chopped strawberries with granulated sugar and lemon juice. Let them sit for about 15-20 minutes, stirring occasionally, until they release their juices.
2. In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
4. Drain a little of the excess juice from the strawberries, then gently fold the strawberries (and remaining juices) into the filling.
5. Spread the filling into a prepared pie crust (store-bought or homemade). Smooth the top.
6. Cover and refrigerate for at least 4 hours, or overnight, until set.
7. Before serving, whip the cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the pie and top with fresh strawberries and crushed graham crackers.