Description
A no-bake dessert featuring layers of graham crackers, creamy filling, and fresh berries, perfect for summer gatherings.
Ingredients
Scale
- 22–24 graham crackers (approximately)
- 8 ounces (227 grams) cream cheese
- 2 (3.4 ounce / 96.4 grams each) boxes instant vanilla pudding mix
- 3 cups (720 ml) cold 2% milk
- 2 (8 ounce / 227 grams each) containers frozen whipped topping, thawed
- 3 cups (approximately 450 grams) sliced strawberries
- 2 cups (approximately 300 grams) blueberries
Instructions
- Step 1: Lay a single layer of graham crackers snugly at the bottom of a 9×13 baking dish. This forms the cake’s base and keeps the dessert stable during slicing.
- Step 2: In a large mixing bowl, use an electric hand mixer to beat the cream cheese and instant vanilla pudding mix until smooth (approximately 2 minutes to avoid lumps). Slowly add cold milk while continuing to beat until fully combined and even in texture.
- Step 3: Gently fold the thawed whipped topping into the pudding mixture until no streaks remain, ensuring a light and airy filling.
- Step 4: Spoon about one-third of the creamy pudding mixture evenly over the graham cracker layer. Then add one-third of the sliced strawberries and one-third of the blueberries on top. Repeat this layering process two more times, finishing with the remaining fruit layer on top.
- Step 5: Refrigerate the assembled cake for at least 4 hours to allow the layers to set and the flavors to meld. For best results, chilling overnight is recommended.
- Step 6: To create cleaner slices, freeze the cake for 30-45 minutes just before serving. This firms up the layers to minimize crumbling when cutting.
- Step 7: When ready to serve, slice carefully with a sharp knife. Arrange extra fresh strawberries, blueberries, or mint leaves on the serving platter for added visual appeal.
Notes
- Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight and heat sources.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 4 days. Cover tightly to prevent drying out or absorbing other odors.
- Freezing: Wrap the cake tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 1 month. Thaw in the refrigerator before serving.
- If the strawberries or blueberries are wet, pat them dry with paper towels before layering to prevent a watery pudding filling.
- Beat the cream cheese with the pudding mix for about 2 minutes before adding milk to ensure a smooth, lump-free pudding mixture.
- Freeze the cake for 30-45 minutes before slicing to help firm the layers and get clean cuts without crumbling.
- To achieve a firmer cake texture, chill for 6 to 8 hours rather than just 4 hours.
- For a thicker fruit layer, increase the final fruit topping by adding an additional 1 cup (about 150 grams) each of strawberries and blueberries.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg