Place cream cheese in the bowl of a stand mixer with whisk attachment (or with a hand mixer) and whip cream cheese starting on medium for a few seconds to get things going. Move up to high speed until it’s smooth (20 seconds).
Mix in the jar of marshmallow fluff and vanilla extract on medium speed until fully incorporated.
Gently fold in the thawed whipped topping or dairy free alternative.
Place 1/3 of the filling in the crust, smooth to the edges and top with sliced strawberries. Place another 1/3 of the filling on top of the strawberry layer and place on another layer of sliced strawberries. Place the last 1/3 of the filling on top. Place on 3 tablespoon sized dollops of strawberry jam and using a butter knife or a skewer, gently swirl the jam into the to layer of filling being careful not to disturb the other layers but it definitely doesn’t have to be perfect 🙂
Top with a last layer of strawberries in whatever fashion you’d like (I like to put the pointy ends of the strawberry slices together and make a few flower looking patterns :))and sprinkle over extra graham cracker crumbs.
Refrigerate for a couple hours to set.
Thanks to for the great recipe!
1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
1/2 cup chickpea hummus
1/2 cup beetroot hummus
1 small sweet potato , thinly sliced
1 medium beet , thinly sliced
1 medium carrot , thinly sliced
1/4 cup edamame , shelled
1/4 cup cranberries
1/4 cup yellow corn
1/2 cup heirloom cherry tomatoes
Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.