Fourth of July Dessert @ CCG Pediatrics



No oven needed, YAY!

Try it out for your fourth of July Picnic


19 oz graham crackers

8 ounces cream cheese softened

2 (3.4 oz) packages of Vanilla instant pudding

2 1/2 cups cold milk

12 oz Cool Whip

3 cups fresh strawberries, sliced

1 1/2 cups fresh blueberries

2 oz white chocolate chips


  1. Beat cream cheese and dry pudding mixes in a large bowl, with mixer until blended.
  2. Gradually add milk.
  3. Stir in cool Whip, reserve 1/2 cup.
  4. Spread a thin layer of cool whip in a 9×13 pan just to coat the bottom.
  5. Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges.
  6. Spread a layer of pudding mixture over grahams and top with a layer of blueberries and sliced strawberries.
  7. Place graham crackers on top of berries, then pudding mixture, then layer of berries again.
  8. Repeat the graham-pudding-berries layers 1 more time (3 times total) and you should reach the top of the 9×13 pan.
  9. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
  10. When ready to serve, melt white chocolate chips in a bowl as directed on package and drizzle over dessert.
  11. You can use a spoon to drizzle it over the tops of the berries or you can put it into a small zip-top bag and snip the corner for an easy “pipping bag”



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