Ingredients

The following ingredients have 9 Servings
  • 3-1/2 cups freshly whipped cream (divided (or can use 3-1/2 cups of your favorite whipped topping like Cool Whip))
  • 1 3.4-ounce package cheesecake pudding
  • 2 cups cold milk (to make the pudding - omit if using cream cheese option)
  • 12 graham crackers
  • 2-1/2 cups mixture of fresh sliced strawberries (divided leaving the prettiest slices for the top)
  • crushed graham cracker crumbs
  • chopped nuts
  • drizzle of chocolate
  • powdered sugar for dusting

Instruction

  • To make freshly whipped cream: With a hand mixer or in the bowl of a stand mixer, whip 2 cups of heavy cream until it just holds soft peaks. Add 1/3 cup of powdered sugar, 1/2 teaspoon of vanilla extract and whip to combine until stiff peaks hold. Do not overmix. Set aside 1/2 cup whipped cream for topping.
  • In a separate large bowl, make the pudding according to package directions using the 2 cups of cold milk. Allow 5 minutes to thicken. Once thickened, fold in the 3 cups of whipped cream.
  • Assemble the cake: Spread a thin layer of the cream mixture in a 8 x 8 pan to coat the bottom.
  • Place 3 graham crackers across the center of pan and then break up 1 or 2 more crackers as needed to fill in the gaps. Spread half of the cream mixture on top. Place a single layer of sliced strawberries.
  • Top with another layer of graham crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over top. Add another layer of strawberries.
  • Top with the final layer of graham crackers. Spread the reserved 1/2 cup freshly whipped cream (or Cool Whip) over evenly.
  • Place the last layer of the prettiest berries reserved for the top. Sprinkle on graham cracker crumbs on top.
  • Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled and dust with powdered sugar if desired.