🛒 Ingredients:
1 cup Cool Whip
1 package (3.4 oz) instant vanilla pudding mix
1 cup milk (cold)
2 cups sliced strawberries
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 pre-made graham cracker crust
👩🍳 Instructions:
Make the creamy filling
In a mixing bowl, whisk together the instant pudding mix and milk for about 2 minutes until it thickens.
Add Cool Whip, powdered sugar, and vanilla extract. Stir until smooth and fluffy.
Fold in strawberries
Gently fold in the sliced strawberries, saving a few for decorating the top if you like.
Fill the crust
Spoon the mixture into the graham cracker crust, spreading evenly.
Chill
Cover and refrigerate for at least 2–4 hours (or overnight) so it sets nicely.
Serve it up
Garnish with extra strawberries or a dollop of Cool Whip on top if you’re feeling fancy.
Slice, serve, and enjoy that creamy strawberry bliss!
🍓 Tips:
You can freeze it for a more ice cream–like texture (great for hot days).
Want to amp it up? Add a drizzle of strawberry syrup or white chocolate shavings on top.
Let me know if you want a chocolate twist or a version with fresh whipped cream instead of Cool Whip!