2 cups graham cracker crumbs
1/2 cup butter, melted
8 ounces cream cheese, at room temperature
1/2 teaspoon vanilla
1/4 cup granulated sugar
2 Tablespoons + 3 1/2 cups cold milk, divided
16 ounces Cool Whip topping, divided
1 (23-ounce) container of frozen sliced strawberries, thawed and drained well
1 (20-ounce) can crushed pineapple, drained well
2 (3.4 ounce) boxes of banana cream pudding instant pudding
Chocolate syrup
Maraschino cherries (optional, but encouraged!)
Nuts (optional)
- Grease a 9×13-inch baking dish; set aside.
- In a medium bowl, combine the graham cracker crumbs and melted butter.
- Stir the mixture until it’s evenly moist.
- Dump the crumbs into your baking dish and press them into an even layer.
- Place the baking dish into your refrigerator until you’ve prepared your next layer.
- In another medium bowl, combine the cream cheese, sugar, 2 T of milk, and vanilla with a hand mixer on a medium speed.
- Mix together until fluffy and light.
- Using a rubber spatula, completely mix in 8 ounces of the Cool Whip.
- Once combined, remove your baking dish from your refrigerator
- Evenly spread the cream cheese mixture on top of the graham cracker crust.
- Pour drained strawberries and pineapple on top of the cream cheese mixture and spread evenly.
- It doesn’t matter which fruit you put in first.
- Mix the two boxes of banana cream instant pudding with 3 1/2 cups of cold milk.
- Whisk for a few minutes until the pudding starts to thicken.
- Use a rubber spatula to spread the pudding over the fruit layer.
- Let the dessert sit for about 5 minutes so that the pudding can firm up a bit more.
- Spread the remaining 8 ounces of Cool Whip over the top of the dessert as evenly as possible.
- Drizzle the chocolate syrup on top of the Cool Whip layer.
- Allow the dessert to chill in the refrigerator for at least 4 hours before serving or overnight
No comments:
Post a Comment