Strawberry-Cheesecake Lasagna

* Ingredients :
2 12 cups graham crackers, divided
1 piece of melted butter
° 1 8-oz pack cream cheese, soft
1 c powder sugar
° 2 8-oz packages frozen whip cream
° 1 16-ounce container of strawberries, divided
* Methods   :
In a medium bowl, mix together 2 cups of graham crackers and melted butter, firmly press crust against the bottom of 9″ x 13″ glass tray or tray & place in freezer for 10-15 min, until firm.
In a large bowl, combine the soft cheese, powdered sugar, and 1 bowl of the whipped topping. Stir until combined, then spread the mixture evenly over the cooled pie crust.
A set of 56 pieces of strawberry for decoration. Wash, peel and cut the remaining strawberries into slices, evenly distribute the strawberries over the cream cheese mixture, and top with the remaining bowl of ice cream.
Store in the refrigerator for at least 2 hours, preferably overnight, add leftover chopped strawberries and sprinkle with whole-grain crackers (cannot be used) before serving.
* If strawberries are not sweet enough, add 1/4 cup sugar and 1 tablespoon lemon juice to a bowl of strawberry slices. Mix well and leave. Remember to drain the strawberries before placing them on top.