Step 1

Preheat the oven to 350 degrees F.

Step 2

In a medium bowl using a fork stir Jell-o with 1/2 cup flour and 1/4 cup butter.

Step 3

In another medium bowl stir 1/2 cup flour, with 1/2 cup sugar, and 1/4 cup butter, plus 1 teaspoon vanilla extract. Also, use a fork to mix and make crumbles.

Step 4

Line a baking sheet with parchment paper and sprinkle on it the strawberry crumbles. Next, sprinkle on the vanilla crumbles, and slightly mix them by hand.

Step 5

Bake for 7-8 minutes and do NOT stir.

Step 6

Remove from the oven and let cool completely before storing in an airtight container in the fridge. When ready to use, take a fork and stir them first.

Step 7

In a large bowl mix all the crust ingredients and stir until combined.

Step 8

Transfer the mixture to a 9 x 13 baking dish and press it firmly into the bottom of the pan.

Step 9

Chill in the fridge for 15 mins.

Step 10

In the bowl of a stand mixer or using an electric mixer, beat the cream cheese and butter together until light and creamy.

Step 11

Add the powdered sugar, and Jell-o, and beat on low-medium speed until smooth. Stop to scrape the sides and bottom of the bowl from time to time.

Step 12

Next, add lemon juice, zest, and vanilla extract. Stir to combine.

Step 13

After that, spread the cream cheese mixture over the chilled graham cracker layer.

Step 14

In a separate bowl, combine the whipped topping with the chopped strawberries. Stir well until fully combined.

Step 15

Spread the whipped topping mixture over the cream cheese, and gently using the back of a spoon.

Step 16

Finally, sprinkle the strawberry crumbles on top.

Step 17

Cover the baking dish with plastic wrap and refrigerate it for at least 4 hours or for the best results overnight.

Step 18

Slice and serve.