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<\/p>\n<\/p>\n
1\u00a011 Ounce Box Vanilla Wafers<\/p>\n
2\u00a0Cups\u00a0Freeze Dried Strawberries<\/p>\n
\u00be\u00a0Cup\u00a0Butter\u00a0Melted<\/p>\n<\/div>\n
1 \u00bd\u00a0Cups\u00a0Sliced Strawberries<\/p>\n
16\u00a0Ounces\u00a0Cream Cheese\u00a0Softened<\/p>\n
\u00be\u00a0Cup\u00a0Granulated Sugar<\/p>\n
2\u00a0teaspoons\u00a0Cornstarch<\/p>\n
1\u00a0teaspoon\u00a0Vanilla Extract<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Ingredients: CRUST AND TOPPING: 1\u00a011 Ounce Box Vanilla Wafers 2\u00a0Cups\u00a0Freeze Dried Strawberries \u00be\u00a0Cup\u00a0Butter\u00a0Melted FILLING: 1 \u00bd\u00a0Cups\u00a0Sliced Strawberries 16\u00a0Ounces\u00a0Cream Cheese\u00a0Softened \u00be\u00a0Cup\u00a0Granulated Sugar 2\u00a0teaspoons\u00a0Cornstarch 1\u00a0teaspoon\u00a0Vanilla Extract TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":2,"featured_media":2798,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[3,4],"tags":[],"class_list":["post-2387","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cake","category-desserts"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t<\/p>\nDirections:<\/h2>\n
\nCRUST AND TOPPING:<\/h4>\n
Line a 9×9 or 8×8 inch square baking dish with foil, leaving an overhang on the sides. Set aside.<\/div>\nTo the bowl of a food processor or high powered blender add the vanilla wafers and pulse until finely ground.<\/div>\nAdd in the freeze dried strawberries and butter and pulse until ground and incorporated.<\/div>\nPour half of the vanilla wafer mixture into the prepared pan. Press the mixture down firmly and evenly over the bottom of the dish.<\/div>\nPour the remaining half of the mixture into a bowl.<\/div>\nPlace the pan with the crust and the bowl with the topping in the refrigerator while you make the filling.<\/div>\n<\/div>\n\nFILLING:<\/h4>\n
Rinse out the bowl of your food processor and place it back on the base.<\/div>\nAdd the strawberries to the processor and blend on high for 1 minute until smooth.<\/div>\nPour the strawberry puree into a large bowl. Add in the softened cream cheese, sugar, cornstarch, and vanilla extract.<\/div>\nBeat on medium speed for 3-4 minutes until completely smooth and well combined.<\/div>\nPour the filling over the chilled crust. Evenly sprinkle the remaining crust mixture over the top of the cheesecake.<\/div>\nFreeze for 2-3 hours until set.<\/div>\nUse the foil handles to remove the bars from the pan, and peel back the foil from the sides and bottom of the bars. Slice into 9-12 bars as desired.<\/div>\nServe immediately and refrigerate leftovers for up to 3 days.<\/div>\n<\/div>\n<\/div>\nEnjoy !!<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"