Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the cream filling:
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1/2 cup heavy cream
1 tsp vanilla extract
1 box (3.4 oz) instant vanilla pudding mix
2 cups cold milk
For the topping:
1 1/2 cups fresh strawberries, sliced
1 banana, sliced
Whipped cream (for garnish, optional)
Instructions:
Make the crust:
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until everything is well combined and the crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9×13-inch baking dish to form a crust.
Bake the crust in the preheated oven for 8-10 minutes or until golden and set. Remove from the oven and allow it to cool completely.
Prepare the cream filling:
In a large bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
In a separate bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes, until thickened.
Fold the pudding mixture into the cream cheese mixture, blending until smooth and well combined.
In a separate bowl, beat the heavy cream with vanilla extract until stiff peaks form.
Gently fold the whipped cream into the cream cheese-pudding mixture, creating a light, fluffy filling.
Assemble the dessert:
Spread the cream filling evenly over the cooled graham cracker crust.
Arrange the sliced strawberries and bananas on top of the cream filling, layering them as desired for a colorful, fresh topping.
Chill and serve:
Refrigerate the dessert for at least 2-3 hours, or until fully set.
Before serving, top with a dollop of whipped cream, if desired.
Slice and serve chilled for a refreshing, fruity dessert.
