Facebook0Twitter0Pinterest0 Vanilla Cream Filling 1 cup (250 mL) whipping cream 1 pkg (8 oz/250 g) brick-style cream cheese, softened 1/2 cup (125 mL) milk 1 pkg (3.5 oz/102 g) vanilla instant pudding mix 3/4 cup (175 mL) icing sugar Cake 1 1/2 cups (375 mL) graham wafer crumbs 9 graham wafer cookies 1 lb (500 g) strawberries, sliced Directions Vanilla cream filling: Using electric mixer, whip cream until stiff peaks form. In separate bowl, beat cream cheese for 2 to 3 minutes or until softened. Beat in milk, instant pudding mix and icing sugar until thoroughly combined and slightly thickened; fold in cream. Cake: In the bottom of a 8-inch (20 cm) square baking pan, spread one-third of the graham wafer crumbs into an even layer. Top with 3 graham crackers. Carefully spoon one-third of the pudding over graham crackers, smoothing top. Spoon one-third of the strawberries over top. Repeat layers twice. Refrigerate cake for at least 5 hours or overnight if possible. Serve cold. TIPS: This cake can be prepared many days in advance and stored in the freezer. To thaw the cake, remove from the freezer and allow it to thaw in the fridge 8 hours. For a refreshing summer twist, freeze the cake at least 5 hours or overnight. To serve slightly frozen, remove cake from freezer and allow it to thaw 2 hours before serving. Pairs well with Fascino Organic Prosecco Doc Facebook0Twitter0Pinterest0 Found Under: DessertsDairyNo bake Leave a Review Cancel reply You must Register or Login to post a comment.