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*Ingredients
°2 packages (250 g) cream cheese, softened
°175 ml (3/4 cup) sugar
°15 ml (1 tbsp) amaretto (or 2.5 ml [1/2 tsp] almond extract)
°6 cups (1.5 L) frozen whip topping, thawed
°14 graham-cracker
°625 ml (2 1/2 cups) strawberry jam
°500 ml strawberries, frozen
°500 ml (2 cups) sliced fresh strawberries (or thawed)
°Cooking coating of coconut oil
*Steps
1
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.
2
Spray bottom of 9 x 13-inch (23 x 33 cm) baking dish with cooking spray, top with 7 graham crackers. Spread half of the cream cheese mixture over the graham crackers.
3
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.
4
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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