Ingredients

• 2 lbs fresh strawberries, sliced ¼-inch thick
• 2 sleeves graham crackers (plus extra for garnish)
• 1 (8 oz) package cream cheese, room temperature
• 1 (14 oz) can sweetened condensed milk
• 2 (3.4 oz) packages instant cheesecake-flavored pudding mix
• 3 cups cold milk
• 1 (12 oz) tub whipped topping, divided

Instructions

1. Wash and slice strawberries. Set aside.
2. Line the bottom of a 13×9-inch baking dish with a single layer of graham crackers.
3. In a large bowl, beat cream cheese and sweetened condensed milk until smooth and creamy.
4. Add pudding mixes and milk. Beat on low for 4–5 minutes until thickened.
5. Fold in 2 cups of whipped topping until well combined.
6. Spread half of the filling over graham crackers. Top with a layer of sliced strawberries.
7. Add another layer of graham crackers, then the remaining cream cheese mixture.
8. Top with more strawberry slices.
9. Cover and refrigerate for 6–8 hours (or overnight).
10. Before serving, spread remaining whipped topping on top. Crush extra graham crackers and sprinkle over the whipped topping.

Pro Tips

• Chill overnight for best flavor and set texture.
• Swap strawberries with mixed berries for variety.
• Add chopped nuts or white chocolate chips for texture.

Serving Suggestions

Serve chilled with a sprig of mint. Pairs perfectly with summer cookouts, holidays, or weeknight dinners!

Notes

This dessert is best made a day in advance. Store leftovers covered in the refrigerator for up to 3 days.