Tips and Tricks

• Change out the crust. Instead of a graham cracker crust, you can use gingersnaps, Golden Oreos, or vanilla wafers.
• Cut neat slices. To cut clean portions, use a sharp knife and wipe the knife with a paper towel between slices. You can also consider freezing the dessert for about an hour before slicing.
• Use room temperature ingredients. They come together quickly, and the final product turns out smoother.
• Line the baking dish. Lining it with parchment paper helps lift out the whole dessert easily and allows you to cut neat slices.
• Make your own graham cracker crumbs. Simply pulse whole Graham crackers in a food processor to form sand-like crumbs.
• Don’t skimp on the chilling time. Give this dish enough time to set in the fridge. At least four hours. Otherwise the layers won’t set properly, and the dessert will collapse when you’re slicing it.