- 9 graham cracker sheets (approximately 5.4 oz worth), crushed (GF use GF Graham Crackers)
- 6 TBSPs of unsalted butter, melted
- 2 TBSPs granulated sugar
- 1 1/4 cup all-purpose flour (GF us Domata)
- 1/4 tsp salt
- 1/4 tsp baking powder
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 1 tsp vanilla extract
- 1 large egg
- 1/2 cup quartered fresh strawberries, pureed
- 4 oz room temperature cream cheese
- 1/2 cup thinly sliced fresh strawberries
- 1/2 cup white chocolate chips
- 1/2 cup sweetened condensed milk
- Preheat your oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray and set aside.
- In a large bowl, mix together the graham crackers, the 6 TBSPs of butter (melted) and the 2 TBSPs of sugar. Press into the bottom of the pan.
- In a different bowl, mix together 1 1/4 cup flour, 1/4 tsp salt, and 1/4 tsp baking powder, set aside.
- Beat together 3/4 cup of granulated sugar and 1/2 cup unsalted butter until creamy, about two minutes. Add in the egg and then the vanilla until just combined. Slowly add in the flour mixture until it is fully combined.
- Very carefully spread the cookie dough mixture on top of the graham cracker crust. The easiest way to do this is to take small amounts, flatten it in your hands, and set it on the crust. You may not be able to entirely cover the graham cracker crust, that's okay.
- Beat together the cream cheese and the 1/2 cup pureed strawberries. Spread evenly over the cookie dough.
- Evenly spread the 1/2 cup sliced strawberries over the cream cheese layer. Top with the white chocolate chips and then evenly cover with the sweetened condensed milk.
- Bake for 30 minutes. Refrigerate overnight before slicing. Store in the refrigerator in an airtight container.
Gooseberries Fresh Food Market