1.5 cups graham crackers crumbs (1.5 sleeves of graham crackers crushed)
1/2 cup sugar
1/3 cup butter - melted
Combine all ingredients in a mixing bowl and mix well. Press firmly in a 9x13 baking dish and bake for 8 minutes at 350. Cool (you can stick it in the fridge to speed up the process)
|Put the graham crackers into a large ziploc bag. Use a rolling pin or wine bottle to crush.|
|I mixed the graham cracker crumbs, sugar, and butter in a bowl then spread and pressed into the baking dish.|
One 8 oz. cream cheese - softened
1/4 cup of sugar
2 T plus 2.5 cups of cold milk
16 oz. cool whip - thawed
1 pint of strawberries – halved
1 pint blueberries (you can use any kind of berry you want)
6.8 oz vanilla instant pudding (I used two packages of the 3.4 oz boxes)
Beat cream cheese with 1/4 cup sugar and 2 T of milk until smooth; fold in 1/2 of Cool Whip.
Spread this over the already baked and cooled crust and arrange the strawberries (and other berries if you want) on top as the picture below.
Mix the pudding packages (6.8 oz total) and 2.5 cups of milk; beat 1-2 minutes, or until pudding consistency.
|Use two 3.4 oz instant vanilla pudding packets with 2.5 cups milk.|
|If can you notice here, the mix is still very liquidy. Just keep stirring until it is a pudding consistency. This could take anywhere from 1-4 minutes.|
|A nice, thick pudding consistency.|
Pour the pudding mixture over the strawberries/berries and chill for several hours or overnight.
Spread with remaining Cool Whip before serving. Garnish with berries if desired.
You can print off the recipe here.
Thank you, Kari, for making my life better by introducing me to this recipe. Click here to see where I love to share my recipes and creations each week!