Strawberry Delight

Lightly coat an 8-inch square baking dish with cooking spray; set aside.

Pulse graham crackers, granulated sugar, and salt in a food processor until crackers are finely ground, about 20 pulses. Add butter and 1/2 teaspoon of the vanilla; pulse until mixture holds together when squeezed, about 6 pulses.

Firmly press mixture evenly into bottom of prepared baking dish using a flat-bottom measuring cup. Freeze, uncovered, until firm, about 30 minutes.

Meanwhile, beat cream cheese in a large bowl with an electric mixer on medium speed until creamy, 3 to 4 minutes. Reduce mixer speed to low, and beat in 1/2 cup of the powdered sugar until smooth, about 1 minute. Set aside.

Beat cream, remaining 1/4 cup powdered sugar, and 1/2 teaspoon vanilla in a separate large bowl with an electric mixer on medium speed until stiff peaks form, about 5 minutes.

Gently fold half of the whipped cream mixture (about 2 cups) into reserved cream cheese mixture until mixture is smooth and fluffy. Cover and refrigerate remaining whipped cream until ready to use.

Layer 1 cup of the strawberry slices evenly on top of frozen graham cracker crust, pressing down to close any gaps. Cover and refrigerate remaining sliced strawberries for later use.

Dollop half of the cream cheese mixture (about 2 cups) on top of the strawberries; gently spread in an even layer.

Stir together strawberry jam and gelatin until fully combined. Gently fold jam mixture into remaining cream cheese mixture until combined. Spread in an even layer over first cream cheese mixture.

Spoon reserved whipped cream over strawberry cream cheese layer and spread into an even layer. Cover and refrigerate for at least 4 hours or up to 8 hours. When ready to serve, garnish with reserved sliced strawberries. Serve cold.