Step 1

In a medium bowl mix together the graham cracker crumbs, sugar, almond extract and melted butter.

Step 2

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.

Step 3

Layer the sliced strawberries evenly on top of the frozen crust. Plate the dish into the refrigerator while preparing the rest of the dish.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Set the other half of the mixture aside.

Step 8

Place the 8×8 dish in the refrigerator while preparing the next step.

Step 9

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.

Step 10

Spoon the mixture onto the top of the 8×8 dish.

Step 11

Spread the Cool Whip on top of the 8×8 dish as the last layer.

Step 12

Chill at least one hour before serving.

Step 13

Garnish with sliced strawberries and graham cracker crumbs if desired