- 2 pounds strawberries
- 2 sleeves graham crackers
- 1 8-oz. package cream cheese, at room temperature
- 1 14-oz. can sweetened condensed milk
- 2 3.4-oz. (4-serving) packages instant cheesecake flavored pudding
- 3 cups milk
- 1 12-ounce carton cool whip, divided
- Clean and slice strawberries (about 1/4 inch thick); set aside. You have to do this first because the
cream cheese mixture will start to set up quickly once it’s mixed up.
- Line the bottom of a 3-quart 13×9 baking dish with graham crackers; set aside. Mine easily fit 6 whole
crackers then I had to break up a 7th one to fill in the rest.
- Combine cream cheese and sweetened condensed milk in a large bowl then beat with an electric
mixer until smooth and creamy. Add pudding mixes and milk then continue mixing on low for 4-5
minutes or until mixture starts to thicken. Fold in 2 cups cool whip until smooth.
- Pour half of cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices
over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with
remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries. Cover
and refrigerate for 6-8 hours.
- When ready to serve, top with remaining cool whip. Crush remaining graham crackers and sprinkle
crumbs over cool whip.
My strawberries put off a little moisture after sitting in the fridge all day so I soaked it up with a
clean paper towel before topping with cool whip and graham cracker crumbs.
You can use white chocolate or vanilla pudding if you can’t find cheesecake flavor