Ingredients

The following ingredients have 1 Servings
  • 1 1/3 cups graham cracker crumbs (plus additional for topping)
  • 5 tablespoons unsalted butter (melted)
  • 16 ounces fresh strawberries (divided, you'll need 4 for the cream cheese layer and 5 whole for decoration)
  • 1 1/2 cups milk
  • 3.4 ounces package white chocolate pudding (*See note)
  • 4 ounces cream cheese (room temperature)
  • 1/2 cup confectioners' sugar
  • 4 fresh strawberries (mashed)
  • 8 oz Cool Whip or Stabilized Whipped Cream (divided)

Instruction

  • Set 5 whole strawberries aside for decoration. Mash 4 of them for the cream cheese mixture and then slice the remaining strawberries.
  • Prepare an 8 X 8 baking dish by spraying it with cooking spray.
  • In a medium mixing bowl, combine the graham cracker crumbs and melted butter and mix until well incorporated.
  • Press into the prepared baking dish, and place into the freezer for a minimum of 30 minutes to set.
  • In a small bowl mix the 1 1/2 cups milk with the package of white chocolate pudding. DO NOT use the two cups as directed on the package. We want a firmer pudding. Refrigerate until ready to use.
  • Place the cream cheese, mashed strawberries and confectioners' sugar into a mixing bowl. Cream until soft and well combined. Fold in 1 cup of the Stabilized Whipped Cream or Cool Whip and gently mix.
  • Remove the crust from the freezer and completely cover with a single layer of strawberries.
  • With an offset spatula, place dollops of the cream cheese on top of the strawberries and gently spread until completely covered.
  • Spread the pudding layer over the cream cheese.
  • Top with the remaining Stabilized Whipped Cream or Cool Whip.
  • Top with the remaining whole and sliced strawberries, and sprinkle with more graham cracker crumbs.
  • Refrigerate for at least two hours before serving to set.