Strawberry Cream


Strawberry Cream Cheese Ice Cake


°2 pounds of strawberries

°2 graham crackers

°1 pack cream cheese

°1 can condensed milk

°2 packages instant cheese pudding

°3 cups milk

°12 ounce cardboard cold whip, divided

* Methods:

Clean the strawberries and cut 1/4 inch thick; sit on your side. You have to do this first because the cream cheese mixture will start to thicken quickly once it is mixed.

Cover bottom with 3 x 9-inch 13-inch baking dish with graham cracker; sit separately. Mine cracked 6 whole crackers and then I had to break the 7th piece to fill the rest.

Mix cream cheese and sweetened condensed milk in a bowl and beat with an electric mixer for a smooth and creamy mixture. Add the pudding mixture and the milk and continue mixing over low heat for about 4 to 5 min or until the mixture begins to thicken. Stir in 2 c cold whisk to smooth.

Pour half the cream cheese mixture over the graham crackers. Place a layer of strawberry slices on top of the cream cheese mixture. Place another layer of graham cracker on the strawberries, then cover with the remaining cream cheese mixture. Pour in the cream cheese mixed with other strawberries. Cover and refrigerate for 6 to 8 hours.

When ready to serve, if the strawberries remove some moisture after refrigerating them all day, soak them with a clean paper towel before garnishing with graham cracker breadcrumbs and a cold whisk.  Then garnish with the remaining cold whisk. Crush graham crackers and sprinkle with crumbs on a fresh whisk.