Description
This luscious no-bake dessert features layers of chocolate-covered graham crackers that soften into a tender, cake-like texture when chilled with velvety cream cheese and chocolate pudding. Brightened with fresh strawberries and a crunch of toffee, it is the perfect make-ahead treat for any summer occasion.
Ingredients
- 1 package instant chocolate pudding mix
- 2 cups cold milk
- 8 oz cream cheese, softened to room temperature
- 8 oz whipped topping
- 1/2 cup confectioners’ sugar
- 1 box chocolate-covered graham crackers
- 1 lb fresh strawberries, thinly sliced
- 1/2 cup toffee bits
- 1/2 cup cookie crumbs
Instructions
- In a medium bowl, whisk together the cold milk and instant chocolate pudding mix until thick and well combined; place in the refrigerator to set.
- In a separate large bowl, beat the softened cream cheese and whipped topping together until smooth, then gradually incorporate the confectioners’ sugar until creamy.
- Line the bottom of a 2-quart baking dish or 9×13-inch pan with a solid layer of chocolate-covered graham crackers.
- Spread one-third of the cream cheese mixture over the cracker base and sprinkle with a quarter cup of cookie crumbs.
- Add another layer of graham crackers, followed by one-third of the chocolate pudding, a layer of sliced strawberries, and a sprinkle of toffee bits.
- Repeat the layering process until the dish is full, finishing with a decorative topping of broken graham crackers, remaining strawberries, cookie crumbs, and toffee bits.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours, though overnight is recommended, to allow the crackers to fully soften.
Notes
For the best results, use a sharp knife to slice the cake while it is very cold to ensure the layers stay intact. If you want to customize the flavor, try using cheesecake-flavored pudding instead of chocolate for a lighter, tangier profile that complements the berries beautifully.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American