MIX crumbs, sugar and butter in 13- x 9-inch pan; press onto bottom of pan. Refrigerate 15 min.
BEAT cream cheese and 2 Tbsp. milk in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto crust; top with strawberries. Pour 3 1/2 cups milk into large bowl. Add dry pudding mixes. Beat 2 min. Pour over strawberries.
REFRIGERATE 4 hours or until set. Spread with remaining whipped topping just before serving. Store leftovers in refrigerator.
Nutritional Information Calories: 210 Total fat: 11 g Saturated fat: 7 g Cholesterol: 25 mg Sodium: 290 mg Carbohydrate: 26 g Dietary Fiber: 1 g Sugars: 14 g Protein: 3 g Vitamin A: 8% DV Vitamin C: 35% DV Calcium: 8% DV Iron: 2% DV
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