Layers of graham crackers, unbaked cheesecake filling and strawberries topped with homemade whipped cream This unbaked strawberry cheesecake is very easy to make and delicious.
2 pounds of strawberries
2 sleeves of graham crackers
1 -8 oz. cream cheese, at room temperature
1 14-ounce can of sweetened condensed milk
2 3.4 ounce packs of instant cheesecake-flavored pudding
3 quart of milk
1 12-ounce box of the whipped top, divided
Wash, cut off the tops of the burs and slice them 1/4 inch thick and then set aside. Line the bottom of a 3-quart 13×9 baking dish with graham crackers and set aside. Mix the cream cheese and sweetened condensed milk in a large bowl and blend with a mixer until smooth and creamy. Add the pudding mixes and milk and then continue to mix at a low temperature for 4-5 minutes or until the mixture begins to thicken. Fold in 2 cups of whipped topping until smooth. Pour half of the cream cheese mixture over the graham crackers. Place a single layer of strawberry slices over the cream cheese mixture. Cover strawberries with another layer of graham crackers, then cover with the remaining cream cheese mixture. Cover the cream cheese mixture with another layer of strawberries.
Cover and refrigerate for 6-8 hours. When serving, cover with remaining whipped topping. Crush remaining graham crackers and sprinkle crumbs on top.