Summer Strawberry Cake - No Heat (Printable Version)
# What You'll Need:
→ Crust
01 -
2 cups crushed graham crackers
02 -
1/2 cup melted unsalted butter
03 -
1/4 cup white sugar
→ Filling
04 -
16 oz softened cream cheese
05 -
1 cup confectioners' sugar
06 -
1 tsp pure vanilla extract
07 -
2 cups whipped cream
→ Layers
08 -
2 cups sliced fresh strawberries
09 -
1 (3.4 oz) box instant vanilla pudding
10 -
1 cup cold milk
11 -
1 (20 oz) can drained crushed pineapple
12 -
1 cup whipped cream
13 -
Extra strawberries for topping
# How to Make It:
01 -
Mix the graham cracker crumbs with melted butter and white sugar in a bowl until fully blended. Push the mixture into a 9×13-inch pan bottom. Let it cool in the fridge while you work on the next part.
02 -
Beat the cream cheese in a big bowl until it's smooth and fluffy. Slowly mix in the confectioners' sugar and vanilla. Gently fold in 2 cups of whipped cream. Spread this mix evenly on top of the chilled base.
03 -
Arrange the sliced strawberries in an even layer on top of the cream cheese mixture.
04 -
In a separate bowl, mix the vanilla pudding with milk until it gets thick. Add the drained pineapple and stir it in. Spread this over the strawberry layer.
05 -
Spread 1 cup of whipped cream on top. Place some fresh strawberries on the cream for a pretty finish.
06 -
Keep in the fridge for at least 4 hours or leave it overnight before serving.
# Additional Tips:
01 -
Using ingredients straight from the fridge helps the dessert firm up nicely.
02 -
Prep this treat a day ahead to save time for your gathering.
03 -
Store-bought Cool Whip works fine instead of homemade whipped cream.