After a long, hard winter we finally made it to summer. Here in Canada we shoveled a lot of snow and we put up with a lot of bitterly cold days. Now it’s time to relax and enjoy the sun and other pleasures that summer brings – like summer barbecues and potlucks. If you’ve been invited to one and you’re not sure what to bring I have the perfect recipe for you. This dessert is easy to make, nice and light and not too rich, and is full of fresh summer berries. And you just have to bake the crust so the oven is only on for a few minutes. I found this recipe (and altered some measurements slightly) on Mr. And Mrs. Pear who call it Berried Treasure, since the berries are hidden inside the dessert. Enjoy!
1 1/2 cups graham cracker crumbs
1/2 cup sugar
1/3 cup melted butter
1 8oz pkg. softened cream cheese
1/4 cup sugar
2 tbsp plus 3 cups cold milk
16 oz. Cool Whip
16 oz. (cut up) strawberries
1 pint bluberries
2 102g pkg. instant vanilla pudding
Combine all crust ingredients in a mixing bowl and mix well. Press into a 9×13 pan and bake at 350 degrees for 8 minutes. Cool.
Using a mixer, beat cream cheese with 1/4 cup sugar and 2 tbsp milk until smooth. Fold in 8oz of the Cool Whip gently with a spatula. Spread over cooled crust.
Spread strawberries (reserve some for garnish) and blueberries on top of cream cheese mixture. You could substitute any berries you want here (I’m thinking blackberries or raspberries would taste great, too).
Mix instant pudding with 3 cups milk and beat with mixer 1-2 minutes (or until it starts to thicken). Pour over berries in pan. Chill (the original recipe says for several hours or overnight but I left it for just 2 hours and mine turned out fine).
Spread with remaining Cool Whip. I topped mine with some leftover strawberries chopped up small and sprinkled some reserved graham crumbs on top just to pretty it up a little.
I hope you enjoy this delicious recipe. Let me know if you try it!