- two pound strawberry
- two graham cracker
- one pack cheese cream
- one can condensed milk
- two pack(3.4 oz) instant cheesecake taste pudding
- three cup milk
- one (twelve ounce) carton cold whip
Cleaning strawberries & cut them 1/4 inch thick; Sit apart. You need to do this first because the cream cheese mixture will start to thicken quickly once it’s mixed.
Cover bottom of three-quart thirteen -by-nine -inch baking plate with graham cracker; Sit aside. Mine fit six whole cracker & I had to break up seven th piece to filling in rest.
Mixing cream cheese & sweetened condensed milk in bowl also beat with an electric mixer to smooth & creamy. Adding pudding mix and milk & continue to mix on low heat about four to five min or until mixture begins to thick. Fold in two c of cold whisk to smooth.
Pour half of cream cheese mix on graham crackers. Arrange one layer of strawberry slices on top of the cream cheese mixture. Placing other layer of graham cracker on top of strawberries also then covering with the rest cream cheese blend. Pour cream cheese blending with other layer strawberries. Covering & put in fridge for six to eight h.
When you’re ready to serve, if the strawberries are removing a little moisture after placing them in the fridge all day, soak them with a clean paper towel before top with graham cracker crumbs and a cold whisk, then top with the remaining cold whisk. Crushing rest graham crackers & sprinkling crumbs on cool whip.