Berried Delight

Berried Delight


"Chunks of fresh strawberries are hidden between layers of whipped cream cheese and smooth vanilla pudding."


4 h 30 m servings 198 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Mix crumbs, sugar and butter in 13x9-inch pan; press onto bottom of pan. Refrigerate 15 min.
  2. Beat cream cheese and 2 Tbsp. milk in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto crust; top with strawberries. Pour 3-1/2 cups milk into large bowl. Add dry pudding mixes. Beat 2 min. Pour over strawberries.
  3. Refrigerate 4 hours or until set. Spread with remaining whipped topping just before serving. Store leftovers in refrigerator.
  • profile image

Your rating



  1. 10 Ratings


I needed a quick but perfect, springtime dessert, so I chose this, one that I've been relying on since the mid-'80s. It is a variation of many similar recipes, all which use pudding mix, cream ...

Really tasty, and popular at the function I brought it to. The only problem I found was that, even though it had been thoroughly chilled, it was really difficult to cut it into clean squares: en...

I have been making this dessert for summer get-togethers for years. It is delicious and always a hit! Cream cheese, whipped cream and pudding - YUM!!

Love this recipe. It is so light and tasty. I substituted custard for the jello. It was delicious.

SO easy and DELICIOUS! My family thinks it resembles the taste of Bob Evan's Strawberry Pie

This is a great idea but the crust really needs to be baked first I think. It was just all a big mush and not so enjoyable. I probably wont be making this again.

This is one of my favorite recipes! I've been making it for years. I have an old tattered page from Readers Digest with the recipe. It's so hard to read now. My recipe calls for 1/4 cup of su...