Mix graham crumbs and butter; press onto bottom of 13x9-inch pan.
Beat cream cheese and 2 Tbsp. milk in large bowl with whisk until well blended. Gently stir in 1-1/2 cups Cool Whip; spread over crust. Top with berries; set aside. Beat pudding mixes and 3-1/2 cups milk with whisk 2 min.; pour over berries.
Refrigerate 4 hours. Cover with remaining Cool Whip just before serving.
Kraft Kitchen Tips!
Garnish with additional sliced fresh strawberries just before serving. (Note: Nutrition Information does not include garnish.)
Quick Chocolate Garnish
Drizzle with 2 Tbsp. hot fudge ice cream topping just before serving.
Save 50 calories, 3g total fat including 3.5 g saturated fat per serving by preparing with non-hydrogenated margarine, Philadelphia Light Brick Cream Cheese Spread, skim milk, Cool Whip Light Whipped Topping and Jell-O Vanilla Fat Free Instant Pudding.
Dessert can be refrigerated up to 24 hours before serving.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 7 g
Cholesterol 25 mg
Sodium 280 mg
Carbohydrate 22 g
Fibre 1 g
Sugars 15 g
Protein 3 g
Makes 20 servings, one piece (101 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.