Strawberry Cream cheese fridge Cake



800g strawberries
2 sleeves tennis biscuits or graham crackers
1 240g. package cream cheese, at room temperature
1 can sweetened condensed milk
2 packages instant cheesecake flavoured pudding
3 cups milk
1 360g carton cool whip or orley whip, divided

Clean and slice strawberries and set aside. You have to do this first because the cream cheese mixture will start to set up quickly once it’s mixed up.

Line the bottom of a 22x32cm baking dish with biscuits; set aside. Mine easily fit 6 whole biscuitss then I had to break up a 7th one to fill in the rest.

Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy. Add pudding mixes and milk and continue mixing on low for 4-5 minutes or until mixture starts to thicken. Fold in 2 cups cool whip/orley whip until smooth.

Pour half of cream cheese mixture over biscuits. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of biscuits then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries. Cover and refrigerate for 6-8 hours.

When ready to serve*, top with remaining cool whip/orley whip. Crush remaining biscuits and sprinkle crumbs over cool whip/orley whip.

*my strawberries put off a little moisture after sitting in the fridge all day so I soaked it up with a clean paper towel before topping with cool whip/orley whip and biscuit crumbs.

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