Strawberries and Cream No-Bake Graham Cracker Cake
 
Prep time
Total time
 
Recipe type: Desserts
Ingredients
  • 2 sleeves graham crackers (about 20 full cracker sheets)
  • 1 (8-ounce) tub Cool Whip, thawed
  • 2 (3.4-ounce each) boxes instant pudding (vanilla or cheesecake flavor)
  • 3 cups almond milk (or milk of choice)
  • 8 ounces strawberry (or plain) cream cheese, softened
  • ⅔ cup powdered sugar
  • 2-3 cups strawberries, sliced
  • Chocolate or hot fudge sauce for drizzling (optional)
Instructions
  1. In a mixing bowl, use an electric mixer to combine the pudding and milk. Mix for about 2-3 minutes, or until it starts to thicken.
  2. Add the cream cheese and powdered sugar and continue to mix until well-combined.
  3. Use a spatula to fold in the Cool Whip gently. Mix until just combined.
  4. Place a layer of graham cracker sheets on the bottom of a 9x13" baking dish. Make sure there are enough crackers to coat the bottom of the dish (you may need to break some crackers in half).
  5. Pour half of the pudding/cream cheese mixture on top of the crackers and spread it out evenly.
  6. Place a layer of sliced strawberries on top of the pudding mixture. Use as many or as little berries as you would like.
  7. Repeat the process: place a layer of graham crackers on top of the berries, top with the remaining filling, and then top with more berries, if desired.
  8. Optional: drizzle with melted chocolate. Place about ⅔ - ¾ cup chocolate chips in a microwave-safe bowl. Add a little bit of butter or coconut oil, and then microwave in 20-second increments until smooth and creamy. Drizzle over the strawberries. (Alternately: top with hot fudge sauce).
  9. Place in the refrigerator for at least 3-4 hours to set before slicing.
Recipe by A Taste of Balance at https://atasteofbalance.com/2018/06/21/strawberries-and-cream-no-bake-graham-cracker-cake/