Directions

• In a medium bowl mix together the graham cracker crumbs, sugar, almond extract and melted cannabutter.
• Press the mixture into an 8×8 dish. Flatten the mixture using the bottom of a flat glass. Place in the freezer for 30 minutes.
• Layer the sliced strawberries evenly on top of the frozen crust. Plate the dish into the refrigerator while preparing the rest of the dish.
• In a large mixing bowl place the softened cream cheese, powered sugar, vanilla extract and lemon juice and using a hand mixer combine until light and fluffy and no lumps. Set aside.
• In a chilled medium mixing bowl place the heavy whipping cream. Using a hand mixer on high beat the cream until stiff peaks form, about 5 minutes.
• Gently add the heavy whipping cream to the cream cheese mixture and fold together with a rubber spatula. Once combined spoon half of the cream cheese/whipped cream mixture on top of the strawberries in the 8×8 dish.
• Set the other half of the mixture aside.Place the 8×8 dish in the refrigerator while preparing the next step.
• In the bowl with the remaining cream cheese/whipping cream mixture add the 3 Tablespoons of dry strawberry gelatin. Using a rubber spatula gently fold in the dry strawberry gelatin until combined and solid in color.
• Spoon the mixture onto the top of the 8×8 dish.

• Spread the Cool Whip on top of the 8×8 dish as the last layer.Chill at least one hour before serving.Garnish with sliced strawberries and graham cracker crumbs if desired. Let it chill for 2 hours