3/4 cup sugar
1 tablespoon amaretto (or 1/2 teaspoon almond extract)
1 tub (16 oz) whipped topping
14 graham crackers
2 jars (10 oz) strawberry jam
2 cups frozen sliced strawberries
2 cups fresh (or thawed) sliced strawberries
Non-stick coconut oil spray
In a stand mixer fitted with whisk attachment, cream together cream cheese and sugar. Slowly add in the amaretto and whipped topping, beating until well combined. Set aside. Spray the bottom of 9x13-inch baking dish with non-stick spray, line with 7 graham crackers. Spread half of the cream cheese mixture on top of the graham crackers. In a large bowl, microwave one jar of jam until warm, then stir in half of the strawberries. Spread this mixture on top of the cream cheese layer. Top with a second layer of graham crackers and cream cheese. Cover and refrigerate overnight. Just before serving, microwave second bottle of jam until warm and stir in fresh or thawed strawberries. Allow to cool until no longer warm to the touch, then spread across the top of the cake. Slice and serve.