Ingredients
Method
Make the crust
- Combine graham cracker crumbs, melted butter, and sugar, stirring until the mixture looks evenly moistened and sandy.
- Press the mixture firmly into a 9×13-inch dish to compact it into an even layer.
- Refrigerate for 20 minutes to set the crust.
Mix the cream cheese layer
- Beat cream cheese until smooth, stopping to scrape down the sides for an even texture.
- Add powdered sugar and vanilla and beat until combined and creamy.
- Fold in whipped topping just until no streaks remain.
- Spread the cream cheese mixture evenly over the chilled crust.
Build the berry layer
- Toss strawberries with granulated sugar and lemon juice until the berries are glossy and juicy.
- Spoon the berries evenly over the cream cheese layer, distributing all visible juices.
- Spread the remaining whipped topping over the berries in a smooth layer.
- Decorate with extra strawberries, blueberries, and raspberries for garnish.
Chill and serve
- Refrigerate for at least 4 hours before serving so the layers hold for slicing.
- Slice and serve chilled.
Notes
For the cleanest slices, chill until fully firm (at least 4 hours, ideally overnight). Store covered in the refrigerator for up to 3 days; freezing is not recommended because the berries and whipped topping can weep when thawed. For a lighter option, use reduced-fat cream cheese and light whipped topping while keeping the same assembly steps.