Base:

• 2 8 oz. packages cream cheese, softened
• ¾ c. powdered sugar
• 2 c. heavy cream
• ½ t. vanilla extract

Strawberry topping:

• 1 c. strawberries
• 1/4 c. granulated sugar
• 1/4 t. unflavored gelatin (optional)

Crust:

• 1 pkg. Effie’s Almond Biscuits 
• 5 T. melted butter

Garnish:

• 5 strawberries halved

Using a mixer, whisk together the heavy cream with powdered sugar and vanilla to make whipped cream. Set aside.

Using the mixer again, beat cream cheese with powdered sugar until well combined. Fold in the whipped cream in 2-3 increments until the mixture is thick and fluffy. You can reserve some of the whipped cream to pipe on the bars later if desired.

For the crust, use a food processor to pulse the Almond Biscuits until finely crushed. Add the melted butter and continue to pulse until well combined.

Add the biscuit mixture to a buttered baking dish and use a cup to press it down evenly.

Pour the cream cheese filling on top of the crust and then prepare your strawberry topping.

Pulse the strawberries with sugar and some gelatin (optional) until it looks like a smooth purée. Pour it on top of the cream cheese filling then set in the fridge for 5-7 hours or overnight.

Once set, cut into 9 squares and top with more whipped cream and strawberries to garnish. Enjoy!