Ingredients:
• 4 cups sliced fresh or whole frozen strawberries
• ¼ cup sugar
• 2 tablespoons cornstarch
• ¼ cup water
• 2 cups graham cracker crumbs
• ¼ cup non-hydrogenated margarine, melted
• 2 packages (250 grams) light cream cheese, left out of the fridge for 2 hours
• 4 cups or 1-liter dessert whip topping (frozen or prepared from powder)
• 1 package (102 grams) instant vanilla pudding mix
• ¾ cup milk
Directions:
Combine graham crumbs and margarine in a mixing bowl. Press into the bottom of a 13-by-by-by-by-by-by-by-by-by-by-by-by-by- Refrigerate as you finish the remaining layers.
In a medium saucepan, combine the strawberries and sugar. Bring the mixture to a boil over medium-high heat. Using a fork, mash the strawberries until they are broken down into smaller bits.
In a small bowl, whisk together the cornstarch and water until a thick paste forms. Pour the strawberry mixture into a saucepan that has been brought to a boil. Continue to stir until the mixture thickens. Turn the heat off.
Blend the dessert topping and cream cheese in a large mixing bowl with a hand mixer until smooth. Combine the pudding powder and milk in a mixing bowl. Blend until smooth.
Spread the strawberry topping on top of the graham crust.
Refrigerate for several hours before serving.
Recipes from Great Grandma
No tags for this post.
Back to Top
