• Preheat oven to 300 F.

MAKE THE CRUST

• Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly but gently into a 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool. Reserve remaining crumbs for topping.
  1/2 cup unsalted butter, 2 1/2 cups graham cracker crumbs

MAKE THE FILLING

• Place strawberries in a blender or food processor and pulse a few times just to break them into chunks.
  2 cups fresh strawberries
• Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so.
  4 ounces cream cheese, 1/2 cup unsalted butter, 2 cups powdered sugar
• Add a heaping tablespoon of the strawberry chunks and stir in with a rubber spatula. Spread the cream cheese and strawberry mixture over the crust.
• Fold the remaining strawberry chunks into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle graham cracker crumb mixture on top (you may not use it all). Optionally top with sliced strawberries.
  8 ounces Cool Whip
• Refrigerate for at least 4 hours, preferably overnight.