Ingredients
Method
Preparation
- In a large mixing bowl, whisk together the cheesecake flavored pudding mix and milk until it thickens, about 2 minutes. Set aside.
- Gently fold in the thawed whipped topping.
- In a 9x13 inch baking dish, lay a single layer of graham crackers to cover the bottom.
- Pour half the pudding mixture over the graham crackers, spreading it evenly.
- Add a layer of sliced fresh strawberries on top of the pudding mixture.
- Add another layer of graham crackers over the strawberries.
- Pour the remaining pudding mixture over the second layer of graham crackers.
- Add another layer of sliced strawberries.
- Add one more layer of graham crackers on top.
- Heat the canned strawberry frosting in the microwave for 10 to 15 seconds to make it pourable.
- Pour the warm strawberry frosting over the top layer of graham crackers, spreading it evenly.
- Cover the dish with plastic wrap or heavy-duty aluminum foil and refrigerate for at least 4 hours or overnight.
Serving
- When ready to serve, carefully use a sharp knife to slice into 12 pieces (3 slices by 4 slices) and garnish with extra fresh strawberries.
Notes
Keep covered in the fridge for 3-4 days; graham crackers continue to soften. Best served with coffee or iced tea. For best results, refrigeration time should not be skipped.
