Ingredients:
12 honey graham crackers, finely crushed (about 2 cups)
1/3 c. butter or margarine, melted
1 pkg. (8 oz.) cream cheese, softened
1/4 c. sugar
1 c. drained mashed thawed frozen strawberries
3 c. thawed whipped topping, divided
2 pkgs. (3.4 oz. each) vanilla flavor instant pudding mix
3 1/2 c. cold milk
Directions:
Mix graham crumbs and butter. Reserve 2 Tbsp. crumb mixture; press remaining onto bottom of a 9x13 pan. Refrigerate while preparing filling.
Mix cream cheese and sugar in a medium bowl until blended. Add strawberries; mix well. Gently stir in 2 c. whipped topping; spread over crust.
Beat pudding mixes and milk with a whisk for 2 minutes; pour over cream cheese layer. Refrigerate 1 hour; top with remaining whipped topping and reserved crumb mixture. Refrigerate 4 hours.
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