• To make it ahead, prepare the dip up to 2 days in advance and store refrigerated.
• Best served the day of assembly for optimal freshness and texture.
• Can be made vegan by using plant-based cream cheese, whipped topping, and cookies.

Equipment:

• Mixing bowl
• Hand mixer or whisk
• Serving box or tray
• Spatula
• Measuring cups
• Knife and cutting board (for strawberries)

Ingredients:

• 8 oz Cream cheese (softened)
• ½ cup Powdered sugar
• 1 tsp Vanilla extract
• 1 cup Whipped topping
• 1 cup Fresh strawberries, chopped
• 1 cup Graham cracker sticks
• 1 cup Mini vanilla wafers
• 1 cup Cinnamon sugar pita chips
• ½ cup Fresh strawberry halves
• ½ cup Mini marshmallows
• ½ cup Shortbread cookies
• Optional: White chocolate chips or strawberry syrup for drizzle

Instructions:

1. In a mixing bowl, beat softened cream cheese until smooth and creamy.
2. Add powdered sugar and vanilla extract, mix well.
3. Fold in whipped topping gently until fully combined.
4. Stir in the chopped strawberries, careful not to overmix.
5. Place the cheesecake dip in a bowl or directly into one corner of your serving box.
6. Arrange the graham crackers, cookies, strawberry halves, and other dippers neatly around the dip.
7. Drizzle with strawberry syrup or melted white chocolate, if desired.
8. Serve immediately or refrigerate until ready to serve.