Ingredients
For the crust:
2 1/2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar
For the filling:
2 cups heavy whipping cream
1 box (3.4 oz) instant vanilla pudding mix
1 cup milk
1/2 cup powdered sugar
1 teaspoon vanilla extract
For the topping:
1/2 cup chocolate chips
2 tablespoons heavy cream
Fresh strawberries for garnish
Instructions
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In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9×13-inch pan to form the crust.
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In a separate bowl, whisk together heavy whipping cream, instant vanilla pudding mix, milk, powdered sugar, and vanilla extract until thickened and smooth.
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Spread half of the pudding mixture over the graham cracker crust. Add a layer of fresh sliced strawberries.
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Spread the remaining pudding mixture over the strawberries and smooth it out evenly.
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In a microwave-safe bowl, melt the chocolate chips and heavy cream in 30-second intervals, stirring until smooth.
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Drizzle the chocolate glaze over the top of the cake and refrigerate for at least 4 hours or overnight to set.
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Before serving, garnish with additional fresh strawberries.
Notes
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Variations: Use raspberries, blueberries, or blackberries for a mixed berry version. Add crushed nuts or cocoa powder for a chocolate twist.
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Storage: Store this cake covered in the refrigerator for up to 3 days.
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Reheating: This dessert is best served chilled, so no reheating required.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
