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Prep Time
30 Mins
Yield
Makes 20 servings, one piece each

How to Make It

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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