Ingredients:

  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 0.33 cup granulated sugar
  • 8 oz full-fat cream cheese, softened
  • 14 oz sweetened condensed milk
  • 1 tsp pure vanilla extract
  • 1 tbsp lemon juice
  • 3 tbsp dry instant vanilla pudding mix
  • 8 oz whipped topping (Cool Whip), thawed
  • 2 cups fresh strawberries, hulled and finely chopped

Instructions:

  1. Combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand and holds its shape when squeezed.
  2. Press the mixture firmly into the bottom and up the sides of your 9 inch pie dish. Note: Use a heavy glass to get even pressure.
  3. Beat 8 oz softened cream cheese until it is completely smooth and looks like frosting.
  4. Gradually pour in 14 oz sweetened condensed milk while mixing on low. Note: This prevents splashing and ensures a uniform texture.
  5. Stir in 1 tsp vanilla extract, 1 tbsp lemon juice, and 3 tbsp dry vanilla pudding mix until the yellow specks of pudding disappear.
  6. Gently fold in 8 oz thawed whipped topping using a large spatula. Note: Do not use a mixer here; you want to maintain the air bubbles.
  7. Fold 2 cups of finely chopped strawberries into the cream mixture until they are evenly distributed like jewels in the fluff.
  8. Pour the filling into the prepared graham cracker crust and smooth the top.
  9. Place in the refrigerator for at least 4 hours until the center feels firm to a light touch.