Description

A refreshing, no-bake dessert made with layers of graham crackers, creamy pudding, and fresh strawberries, topped with whipped topping—perfect for summer gatherings.

Ingredients

Units Scale

2 (3.4 oz) boxes instant vanilla pudding mix
3 cups cold milk
1 (8 oz) container whipped topping (like Cool Whip), thawed
1 lb fresh strawberries, hulled and sliced
1 box graham crackers
1/2 cup strawberry jam (optional, for topping)

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Instructions

In a large mixing bowl, whisk together the instant pudding mix and cold milk until thickened, about 2 minutes.
Fold in the whipped topping until fully combined and creamy.
In a 9×13 inch baking dish, arrange a single layer of graham crackers to cover the bottom.
Spread 1/3 of the pudding mixture over the graham crackers, then add a layer of sliced strawberries.
Repeat the layers two more times: graham crackers, pudding mixture, and strawberries.
Finish with a final layer of graham crackers and top with remaining pudding mixture and strawberries.
If using, warm the strawberry jam slightly and drizzle over the top layer.
Cover and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften.
Slice and serve chilled.

Notes

For added flavor, try using strawberry-flavored pudding.
Letting the cake chill overnight gives the best texture.
You can substitute whipped cream for whipped topping if preferred.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 18g
Sodium: 290mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 10mg