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Strawberry Cream Cheese Cooler Cake


Strawberry Cream Cheese Cooler Cake




o 2 lb. strawberries

o 2 sleeves graham crackers

o 1 -8 oz. pkg. cream cheese, room temperature


o 1 -14 oz. can sweetened condensed milk

o 2- 3.4 oz. pkg. moment cheesecake flavored pudding

o 3 cu. milk

o 1- 12 oz. carton whipped topping, divided

How To Form Strawberry Cream Cheese Refrigerator Cake

1.Wash, cut tops off of strawberries and cut them 1/4 inch thick at that point set aside. Line foot of a 3-quart 13×9 heating dish with graham wafers and set aside. Combine cream cheese and


sweetened condensed drain in a expansive bowl and beat with a blender until smooth and creamy.

Add pudding blends and drain at that point proceed blending on moo for 4-5 minutes or until blend begins to thicken.

2.Crease in 2 glasses whipped topping until smooth. Pour half of the cream cheese blend over graham crackers.

3. Orchestrate a single layer of strawberry cuts over cream cheese blend. Beat strawberries with another layer of graham wafers at that point cover with remaining cream cheese blend.

4. Best cream cheese blend with another layer of strawberries.


Cover and refrigerate for 6-8 hours. When serving, best with remaining whipped topping.

5.Pulverize remaining graham saltines and sprinkle pieces over the beat

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