These Strawberry Cheesecake Dream Bars are layers of graham crackers, strawberries, strawberry pudding, and whipped topping. It's the perfect NO-BAKE dessert for strawberry season!
1 ⅓cupsgraham cracker crumbsplus additional for topping
5tablespoonsunsalted buttermelted
16ouncesfresh strawberriesdivided, you'll need 4 for the cream cheese layer and 5 whole for decoration
1 ½cupsmilk
3.4ouncespackage white chocolate pudding*See note
4ouncescream cheeseroom temperature
½cupconfectioners' sugar
4fresh strawberriesmashed
8ozCool Whip or Stabilized Whipped Creamdivided
Instructions
Set 5 whole strawberries aside for decoration. Mash 4 of them for the cream cheese mixture and then slice the remaining strawberries.
Prepare an 8 X 8 baking dish by spraying it with cooking spray.
In a medium mixing bowl, combine the graham cracker crumbs and melted butter and mix until well incorporated.
Press into the prepared baking dish, and place into the freezer for a minimum of 30 minutes to set.
In a small bowl mix the 1 1/2 cups milk with the package of white chocolate pudding. DO NOT use the two cups as directed on the package. We want a firmer pudding. Refrigerate until ready to use.
Place the cream cheese, mashed strawberries and confectioners' sugar into a mixing bowl. Cream until soft and well combined. Fold in 1 cup of the Stabilized Whipped Cream or Cool Whip and gently mix.
Remove the crust from the freezer and completely cover with a single layer of strawberries.
With an offset spatula, place dollops of the cream cheese on top of the strawberries and gently spread until completely covered.
Top with the remaining whole and sliced strawberries, and sprinkle with more graham cracker crumbs.
Refrigerate for at least two hours before serving to set.
Notes
I am no longer able to find the Strawberry Creme pudding I used in the original recipe, but Sonic makes a Strawberry Shake pudding you could use (I haven't tried it yet). Instant vanilla pudding will work as well.