Ingredients
16
16 servings
- •1 ½ cups cold milk
- •1 (5.1 ounce) package instant vanilla pudding mix
- •1 (8 ounce) package cream cheese, softened
- •1 ½ cups frozen whipped topping (such as Cool Whip®), thawed
- •2 cups graham cracker crumbs
- •½ cup unsalted butter, melted
- •4 cups fresh blueberries
- •2 cups fresh raspberries
- •3 cups sliced fresh strawberries
Instructions
- Beat cold milk and instant pudding in a bowl until no lumps remain. Beat cream cheese in a separate bowl until creamy. Gradually add in milk-pudding mixture and mix until smooth. Mix in whipped topping.
- Mix graham cracker crumbs and melted butter in a bowl until crumbs are completely moistened. Spread into a 9x13-inch baking dish and push down to create an even crust.
- Set aside 45 blueberries and 60 raspberries for topping. Mix remaining blueberries, raspberries, and strawberries together in a bowl and pour on top of the graham cracker crust. Spread pudding mixture evenly over the berries, making the top as smooth as possible. Top with reserved blueberries and raspberries to make a flag design.
Nutritional Facts
Per 16 servings
- Calories: 244
- Carbohydrate: 29g
- Fat: 14g
- Fiber: 3g
- Protein: 3g
- Sugar: 18g
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