1 1/2 cups graham cracker crumbs
1/4 cup flour
1/4 cup sugar
1 stick unsalted butter, melted
1 brick cream cheese softened
1 cup icing sugar
8 oz cool whip, thawed
14 oz sweetened condensed milk
16 oz fresh strawberries, pureed
2 cups heavy cream
2 tsp vanilla, divided
Preheat oven to 375.
In a bowl combine the graham cracker crumbs, sugar, flour and melted butter. Press into a foil lined 9 x 13 baking pan and bake for 10 minutes. Leave to cool.
In the bowl of an electric mixer, add the cream cheese and icing sugar, beat together. Add in one teaspoon of vanilla and mix. Fold in the cool whip. Spread onto the cooled crust and refrigerate for 30 minutes.
Place the strawberries into a blender and puree. Add in the sweetened condensed milk and blend together. Whisk the heavy cream in the bowl of an electric mixer until stiff peaks form, add in the one teaspoon of vanilla and fold the cream into the strawberry mixture. Spread over the cream cheese layer and cover with wax paper, refrigerate for at least 6 hours before serving.