½cupconfectioner's sugaror your favorite sweetener
1teaspoonvanilla extract
116-oz boxgraham crackers(or use the low carb recipe mentioned in the post above for an allergy/dietary friendly dessert)
3cupsfresh summer berriesrinsed and carefully dried
Instructions
Make cream filling: Using an electric mier with beater attachments, beat cream cheese in a large bowl until softened. Add heavy whipping cream, confectioner's sugar and vanilla extract. Beat on high speed until light and fluffy, about 3-4 minutes.
Assemble the dessert: Layer in 9x13 pan:A little cream filling (just to cover the bottom)Graham crackers⅓ of the cream mix2 ½ cups berries⅓ of the cream mixGraham crackersRemaining cream mixDecorate with remaining berries
Chill overnight, or at least 4 hours. For easiest slicing, freeze for 30-60 minutes before serving.
Notes
To use frozen whipped topping: Use 3 ½ cups of your favorite whipped topping (thawed) in place of the heavy whipping cream, confectioner's sugar and vanilla the recipe calls for.
Tips
Whip the filling long enough, it should be notably fluffy! Otherwise the filling doesn't turn out well and tastes of raw cream cheese and cream.
Spread the cream well over the berries to fill any gaps, otherwise you'll have large air pockets in your cake... and trust me: people will be mad at you if you give them a slice of cake that's half air.
Make sure your cream carton says "heavy whipping" and chill it very well before using. Otherwise it will not work.
Storage
Store the cake in the fridge for up to 3 days. You can also freeze it well-wrapped in cling film and aluminum foil for up to 3 months.