Dessert: Strawberry Ritz Cake

Recipe by Rian Handler This no-bake cake is the perfect balance of sweet, salty, crunchy, and creamy.

Ingredients

1 lb. fresh strawberries, trimmed, rinsed, and dried
8 oz. cream cheese, softened
2 c. heavy cream
1/2 c. powdered sugar
1 sleeve (about 38) butter crackers, such as Ritz

Instructions

In a food processor or blender, puree half of the strawberries until smooth. Finely chop remaining strawberries. Set both aside.
In a large bowl, beat cream cheese, heavy cream, and powdered sugar until stiff peaks form. Gently fold in strawberry puree.
In a 9" spring form pan, add a single layer of Ritz crackers, breaking some if necessary to fill the bottom. Top with a layer of strawberries, and spread on 1/3 of the strawberry cream mixture. Repeat this process two more times, ending on strawberry cream. Top cake with a ring of whole Ritz crackers and more chopped strawberries.
Refrigerate overnight to set.

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