Strawberry Icebox Cake
1 package Halladay's Strawberry Cheesecake
1 (8 oz.) container Cool Whip or 8 oz. whipped cream
2 sleeves graham crackers
2 lbs. strawberries, sliced and added to 1 Tbsp. sugar
Fold Cool Whip into cheesecake mix. Add thin layer of whipped cream mixture to bottom of a baking dish. Layer ingredients, first graham crackers, then Cool Whip, followed by strawberries. Continue to layer until ingredients are gone. Refrigerate at least 4 hours before serving.
Cake will keep for two days in the refrigerator.