Strawberry Cheesecake Lasagna

Step 1

Clean and slice strawberries (about 1/4 inch thick); set aside. You have to do this first because the cream cheese mixture will start to set up quickly once it’s mixed up.

Step 2

Line the bottom of a 3-quart 13x9 baking dish with graham crackers; set aside. Mine easily fits 6 whole crackers then I had to break up a 7th one to fill in the rest. Save a few pieces to crumble for garnish later.

Step 3

Combine cream cheese and sweetened condensed milk in a large bowl then beat with an electric mixer until smooth and creamy.

Step 4

Add pudding mixes and milk then continue mixing on low for 4-5 minutes or until mixture starts to thicken.

Step 5

Fold in 2 cups cool whip until smooth.

Step 6

Pour half of cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture.

Step 7

Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries.

Step 8

Cover and refrigerate for 6-8 hours.

Step 9

When ready to serve, top with remaining cool whip. Crush remaining graham crackers and sprinkle crumbs over cool whip.