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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 20 |
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What a delicious dessert for those fresh strawberries of the season!! You can jazz it up with additional sliced fresh strawberries on top just before serving. Another quick garnish would be to drizzle with 2 Tbsp. hot fudge dessert topping just before serving. Ingredients:
1 1/2 cups graham cracker crumbs |
1/4 cup butter, melted |
1 (250 g) package philadelphia cream cheese, softened |
2 tablespoons cold milk |
3 cups thawed cool whip topping, divided |
4 cups strawberries, halved |
3 1/2 cups cold milk |
2 (113 g) packages instant vanilla pudding |
Directions:
1. Mix graham crumbs, and butter in 13x9-inch baking pan; press firmly onto bottom of pan.
2. Beat cream cheese and 2 tablespoons milk in large bowl with wire whisk until well blended. Gently stir in 1 1/2 cups of the whipped topping; spread over crust. Top with strawberries; set aside. Pour 3 1/2 cups mik into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. pour over strawberries.
3. Refrigerate at least 4 hours or overnight. Spread remaining 1 1/2 cups whipped topping over pudding just before cutting into pieces to serve. Store any leftovers in refrigerator.
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