Ingredients:
- 2 lb. fresh strawberries, washed and sliced
- 2 sleeves graham crackers
- 1 (8 oz.) package cream cheese, softened to room temperature
- 1 (14 oz.) can sweetened condensed milk
- 2 (3.4 oz.) packages instant cheesecake-flavored pudding mix
- 3 cups whole milk
- 1 (12 oz.) carton whipped topping, divided
PREPARATION:
Prepare the Strawberries: Start by rinsing 2 pounds of fresh strawberries under cold water. Carefully remove the stems and slice them into 1/4-inch thick pieces. Set these aside for layering later.
Layer Graham Crackers: Line the bottom of a 3-quart, 13×9-inch baking dish with graham crackers, ensuring a solid, even base.
Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese and sweetened condensed milk until smooth and creamy. Add the instant cheesecake pudding mixes and 3 cups of milk, mixing on low speed for 4-5 minutes until thickened. Gently fold in 2 cups of whipped topping until fully combined.
Assemble the Cake: Pour half of the cream cheese mixture over the graham cracker layer. Arrange a generous layer of sliced strawberries on top. Add another layer of graham crackers, followed by the remaining cream cheese mixture. Finish with a final layer of strawberries.
Chill: Cover the dish with plastic wrap and refrigerate for 6-8 hours, or until the cake is set and flavors have melded.
Garnish and Serve: Before serving, spread the remaining whipped topping over the top. Crush a few graham crackers and sprinkle them on top for added texture and a decorative touch.
This No-Bake Strawberry Cream Cake is a refreshing, creamy dessert perfect for summer gatherings. With layers of juicy strawberries, fluffy whipped topping, and rich cream cheese filling nestled between crisp graham crackers, it’s a crowd-pleaser that requires no baking. Enjoy the simplicity and sweetness of this delightful treat!
