Strawberry-Banana Cooler

Strawberry-Banana Cooler
Crust:
2 sleeves of graham crackers (crushed in mini-chopper or Ziploc bag)
¾ of a cup of melted butter
1/3 of a cup of white sugar
Cream Cheese Filling:
2 packages of cream cheese (8 oz)
1/3 of a cup of white sugar
1 teaspoon of vanilla
½ of a tub of whipped cream topping
1 pint of strawberries, tops removed and sliced in half
2 bananas
Jello Topping:
1 package of Jello (6 oz)
1 ½ cups of boiling water
2 cups of ice
½ of a tub of whipped cream topping
Directions:
Mix graham cracker crumbs, 1/3 cup of sugar, and ¾ cup of butter in small bowl. Press crust in the bottom of a 9 x 13 pan.
Beat 2 packages of cream cheese and 1/3 of a cup of white sugar with mixer until well mixed. Add 1 teaspoon of vanilla and mix until well mixed. Fold in ½ tub of whipped cream. Reserve the remaining ½ tub of whipped cream. Spread on top of the graham cracker crust. Top cream cheese with strawberry and banana slices. Place in refrigerator.
Pour Jello powder in a small bowl. Add 1 ½ cups of boiling water in the bowl and stir until well dissolved. Add 2 cups of ice and stir until ice is melted. Stir in ½ tub of whipped cream into the Jello. Remove the 9 x 13 pan from the refrigerator. Pour the Jello whipped cream liquid over the top. Refrigerate for about 4 hours until firm.

Adapted from a recipe on Kraft Foods, Creamy Layered Peach Squares.