- 1 (8 ounce) package cream cheese, softened
- 1/3 cup white sugar
- 1/2 teaspoon vanilla extract
- 1 (16 ounce) container frozen whipped topping, thawed
- 1 (9 inch) prepared graham cracker crust
- 1/2 cup strawberry preserves
- Beat together the cream cheese, sugar, and vanilla extract in a large bowl with an electric mixer until smooth.
- Beat in the whipped topping until well mixed.
- Spread about half of the cream cheese mixture into the graham cracker crust.
- Spread the strawberry preserves in an even layer over the cream cheese mixture.
- Top the preserves with the remaining half of the cream cheese filling.
- Cover with plastic wrap and refrigerate until set, about 1 hour.