In these irresistible bars, layers of strawberry whipped topping, lemon pudding, and sweetened cream cheese sit atop a honey graham crust.

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Recipe Summary test

prep:
15 mins
additional:
4 hrs
total:
4 hrs 15 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix graham crumbs, 1/4 cup of the sugar and the butter until well blended. Press firmly onto bottom of 13x9-inch baking pan. Refrigerate until ready to use.

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  • Beat cream cheese, remaining 1/4 cup sugar and 1/4 cup of the milk in medium bowl with wire whisk until well blended. Spread over crust.

  • Pour remaining 2-3/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer in pan. Let stand 5 minutes or until thickened. Cover with whipped topping. Refrigerate 4 hours or overnight. Cut into 24 squares to serve. Store leftover dessert in refrigerator.

Nutrition Facts

193 calories; protein 2.7g; carbohydrates 21g; fat 11.9g; cholesterol 31.1mg; sodium 244.4mg. Full Nutrition
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Reviews (8)

Rating: 3 stars
04/06/2008
Taking the "heads up" from Tunatwist, I used regular Cool Whip rather than the strawberry, folding in some pureed frozen strawberries. I also added a little lemon zest to the pudding for fresher flavor. Not a bad dessert for something so easy. Read More
(8)
Rating: 4 stars
06/21/2008
I think I ate almost the whole pan myself! I lined the pan with foil which I sprayed with non-stick spray. I followed the crust and cream cheese-layer directions, but instead of using pudding mixes, I used a can of lemon pie filling. And I didn't use the strawberry cool whip since it's gotten not-good reviews, I just used regular low-fat whipped topping. Pretty good! It wants to be a lemon cheesecake, but it's a little less bad for you. :) Read More
(2)
Rating: 5 stars
06/11/2009
Very good! My sister in law makes these but uses banana pudding instead. The strawberry cool whip is not always in stock at local stores. Read More
(2)
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Rating: 4 stars
04/04/2008
i made exactly as written, except i used 1/3 less fat cream cheese, fat free pudding mix and low-fat graham crackers. i would give this recipe 5 stars except for the somewhat jarring fake strawberry taste of the cool whip. i would suggest using 1/2 the amt. of strawberry cool whip...that's what i'm doing next time, anyway. and, there WILL be a next time--it's too easy and everything else abt. the recipe tasted great. Read More
(1)
Rating: 5 stars
08/06/2009
I made these for a potluck and they were devoured within minutes! I absolutely HATE flavored cool whip, so I sliced about 2 cups of fresh strawberries and folded them into plain cool whip. Fabulous. Read More
(1)
Rating: 3 stars
04/22/2008
This wasn't terrible, but I just couldn't get past the fake strawberry flavor from the Cool Whip. It would have been much better using regular Cool Whip with real strawberries mixed in. Read More
(1)
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Rating: 4 stars
04/05/2010
I took the advice of others and used regular whip cream with sliced strawberries instead of strawberry flavored whip cream. I also used neufchatel cheese (cream cheese with 1/3 less fat) and sugar free lemon pudding. This cuts down on calories but still gives it the great taste. The only problem that I had is I made this the day before and the strawberry juices made it a little runny. Read More