Strawberry Cheesecake Pudding

Total Time Prep/Total Time: 20 min. + chilling
Yield 10 servings
Test Kitchen Approved
Strawberry cheesecake pudding takes the best of classic cheesecake—cream cheese, graham crackers, berries and a rich, creamy texture—and turns them into a no-bake pudding.

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
  • TOPPING:
  • 3/4 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted
  • 1-1/2 cups sliced fresh strawberries

Directions

  1. 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.
  2. 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.

Nutrition Facts

1 serving: 467 calories, 23g fat (15g saturated fat), 52mg cholesterol, 327mg sodium, 59g carbohydrate (50g sugars, 2g fiber), 5g protein.

Break out your stand or hand mixer to make this strawberry cheesecake pudding recipe. Beaten cream cheese and butter combine with Cool Whip to make light and fluffy spoonfuls, while a crushed graham cracker topping adds both a contrasting texture and the familiar flavor you'd get from the crust in a slice of cheesecake. —Julie Andrews, Rockford, Michigan
Recipe Creator

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