strawberry cheesecake pudding

Desserts

Strawberry Cheesecake Pudding

You can prepare this strawberry cheesecake pudding recipe with frozen strawberries, whether they’re store-bought berries or in-season ones that you froze after picking. You’ll need to thaw frozen berries, then drain them well so the excess moisture doesn’t make your pudding watery.

Ingredients

1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1-1/2 cups confectioners' sugar
2 packages (3.4 ounces each) instant cheesecake pudding mix
3-1/4 cups cold whole milk
1 teaspoon vanilla extract
2 cups chopped fresh strawberries
1 tub (8 ounces) frozen whipped topping, thawed
3/4 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
1-1/2 cups sliced fresh strawberries

Directions

In a large bowl, beat cream cheese and butter on medium speed until smooth, 3-4 minutes. Reduce mixer speed to low; beat in confectioners' sugar and pudding mix until combined. Slowly add milk, increasing mixer speed as it combines, until light and fluffy; beat in vanilla extract. Fold in strawberries and whipped topping. Transfer to a 2-1/2 qt. serving dish.
In a small bowl, combine graham cracker crumbs, sugar and butter. Line top of pudding with chopped strawberries; sprinkle with graham cracker mixture. Cover; refrigerate at least 3 hours.