Ingredients

9 inch Graham Cracker Crust

FIlling:
8 ounces cream cheese softened
1 cup powdered sugar divided, sifted
1 cup heavy cream

Topping:
2 ½ cups strawberries sliced

Directions

Use a large mixing bowl and beat cream cheese and ½ cup sifted powdered sugar until smooth. Set aside.

In a separate bowl and whisk heavy cream with an electric mixer until it begins to firm up. Sift the remaining ½ cup powdered sugar into the whisked cream and beat lightly until well combined.

Fold the whipped cream into the cream cheese mixture until well combined. Pour the filling into the Graham Cracker crust.

Top with sliced strawberries. Chill for a minimum of 2 hours in the refrigerator.