This was originally the Strawberry Pretzel Salad recipe but.....well I hate pretzels except the big chewy ones. I was not happy with the strawberry flavor either so I tweaked it and now it is just Red and White dessert.
Crust: Mix crumbs, sugar and butter. Press into 9x13 inch pan. A glass dish is the prettiest to do this in cause it shows the layers. Bake at 350 for 7-10 minutes. Set aside to fully cool especially if using a glass dish, do not want any shattering due to shock. NOTE: If you like this is a good time to sprinkle 1/2 cup finely chopped pecans over the crust and push them into the crust before baking.
Cream Cheese layer: Beat cream cheese with sugar and add vanilla then set aside. Beat heavy cream till stiff peaks then gently fold it into the cream cheese. Spread this over completely cooled crust. Refrigerate for 20-30 minutes while Jell-o gets set up.
Strawberry layer: Mix the jell-o with the boiling water and stir till it is completely dissolved. Then add frozen strawberry bacardi mixer and stir till it is thawed and mixed. Next add frozen strawberry slices and stir gently. Place this in the refrigerator till it is slightly thickened and very cold. DO NOT POUR tnis over cream cheese layer or you will not be happy with it, use a mixing cup or a ladle etc to gently spoon this over the cream cheese layer. Then straighten out your strawberries and refrigerate till ready to serve.
To serve: Whip the heavy cream until softe peaks form, then sprinkle in sugar and vanilla. You can use the cream in this softer form and it is Chantilly cream or you can go ahead and whip till stiff peaks form as whipped cream. Serve a bit of this on each piece.
NOTES: If you like almonds you can chop some to push down into the crust and use almond flavoring throughout. I sometimes make this in peach and I definitely use almond cause it goes so well with peach. I also do this in raspberry and it is fantastic. Now in the cream cheese layer, you can take a short cut and use cool whip.