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Strawberry Delight Dessert Bars

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Strawberry Delight is a refreshing no-bake dessert with layers of buttery graham cracker crust, creamy cheesecake filling, fresh strawberries, and a fluffy strawberry-pudding topping. It’s an easy, crowd-pleasing treat perfect for spring and summer gatherings.

Ingredients

Units Scale
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 1/2 cups whipped topping (Cool Whip)
  • 2 cups fresh strawberries, halved or quartered
  • 1 (3.4 oz) package instant strawberry pudding mix
  • 1 1/2 cups cold milk
  • 1 1/2 cups whipped topping (Cool Whip, for pudding layer)
  • 1 1/2 cups whipped topping (Cool Whip, for topping)
  • Additional chopped strawberries, for garnish
  • Optional: crushed graham crackers for dusting

Instructions

  1. In a bowl, mix graham cracker crumbs with melted butter until it resembles wet sand. Press evenly into the bottom of a 9×9-inch pan. Freeze for 15 minutes to set.
  2. In another bowl, beat softened cream cheese and powdered sugar until smooth. Fold in 1½ cups of whipped topping. Spread evenly over the chilled crust.
  3. Layer halved or quartered fresh strawberries evenly over the cream cheese mixture. Refrigerate while preparing the pudding layer.
  4. In a separate bowl, whisk instant strawberry pudding mix with cold milk for 2 minutes until thickened. Fold in 1½ cups of whipped topping. Spread over the strawberry layer.
  5. Top the dessert with the remaining 1½ cups of whipped topping.
  6. Garnish with additional chopped strawberries and optional crushed graham cracker crumbs.
  7. Chill in the refrigerator for at least 4 hours or overnight for best texture before slicing and serving.

Notes

  • Ensure the crust is fully set before adding the cream cheese layer for cleaner layers.
  • Use chilled bowls and utensils to help whipped toppings hold shape better.
  • Best served cold, straight from the fridge.
  • For extra sweetness, drizzle with a little strawberry syrup before serving.

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