15 full graham crackers
2 packages of softened cream cheese
1 tub of Cool Whip
2 cups of strawberries (cleaned, stemed & sliced small)
1 1/2 sticks of margarine
1/2 cup of sugar
Preheat oven to 350. In a small sauce pan melt the margarine. Line a baking sheet with tin foil . Split the full graham crackers in half at their seam and place on the lined tray. Pour the melted butter over the crackers. Spread evenly across coating each cracker. Bake for 8 – 10 minutes. Remove from the oven & cool.
As the crackers cool, prepare your filling. In a large mixing bowl add cream cheese, sugar & strawberries. Beat on a low setting until all ingredients are blended, scraping the sides as you go. Add the whipped cream & stir by hand until evenly blended.
Transfer half of the cooled crackers to a 12×8 baking dish. Place them side by side. Pour the cheesecake mixture over the top of the crackers. Evenly distribute the mixture & smooth out. Add the rest of the graham crackers over the top in the same pattern as the bottom. Scrape around the edges of the baking dish smoothing out the filling around the edges of the outside crackers. Cover & freeze for 3 hours. Cut & separate each cracker sandwich with a sharp knife. Serve & enjoy. Wrap the unused portions and keep in the freezer.