Strawberries and Cream Dream Layer
Creamy strawberry dessert lasagna that tastes like a melted milkshake in cake form. The bottom is salty-sweet buttered crumbs, followed by a thick cream cheese spread and a wobble of strawberry pudding. Top it off with whipped cream and let the fridge firm everything up. It slices clean, stays cold, and hits that specific craving for something soft and sweet after a heavy meal.
Ingredients
Crust
- 3 cups golden sandwich cookie crumbs or graham cracker crumbs
- ½ cup unsalted butter melted
- ⅛ teaspoon salt optional
Cream layer
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped topping thawed (about 3 cups)
Strawberry layer
- 2 boxes 3.4 oz each instant vanilla pudding mix
- 3 cups cold milk
- 2 cups fresh strawberries chopped and patted dry
Topping
- 8 ounces whipped topping thawed (about 3 cups)
- 1 cup sliced strawberries optional garnish
Instructions
- Make the crust: Mix crumbs, melted butter, and salt (if using). Press firmly into a 9×13-inch dish. Chill 10 minutes.
- Cream layer: Beat cream cheese until smooth. Add powdered sugar and vanilla, beat again. Fold in whipped topping. Spread over crust.
- Strawberry layer: Whisk pudding mix with cold milk 2 minutes. Rest 3–5 minutes. Fold in chopped strawberries. Spread over cream layer.
- Top: Spread whipped topping over the strawberry layer. Add sliced strawberries on top if desired.
- Chill: Cover and refrigerate at least 6 hours, preferably overnight. Slice cold.
Notes
Pat strawberries dry to prevent watery layers.
For the cleanest slices, chill overnight and wipe the knife between cuts.
Store covered in the fridge up to 4 days.
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