Ingredients

The following ingredients have 12 Servings
  • 15 graham crackers (enough to cover bottom)
  • 10 strawberries (thinly sliced (enough to cover bottom))
  • 8 oz light cream cheese
  • 1 cup milk
  • 1 box instant vanilla pudding (4 serving size, fat free, sugar free, or regular)
  • 1 1/2 cups drained (crushed pineapple (or fresh, finely chopped and drained))
  • 3/4 cup low-fat strawberry yogurt
  • 2 cups light whipped topping (divided)

Instruction

  • Line a 9x13" pan with a single layer of graham crackers (left whole, unless you need to break them to fit the pan). Top with a single layer of sliced strawberries.
  • In the bowl of a stand mixer, beat cream cheese until smooth and fluffy. Add milk and pudding mix, and beat until smooth, stopping to scrape down the sides if necessary.
  • Stir in pineapple and yogurt. Slowly stir in 1 cup of whipped topping.
  • Spread in the pan over the strawberries.
  • Top with remaining cup of cool whip. Refrigerate at least 6-8 hours so that graham crackers can soften and become cake-like. It can be made ahead and frozen, too.