Strawberry Cheesecake Lasagna

INGREDIENTS

CRUST

• 8 graham crackers, crushed
• 1 stick butter, melted
• 1/2 c. sugar

CHEESECAKE LAYER

• 1/4 c. sugar
• 1 package cream cheese, softened (8 ounces)
• 2 c. heavy cream

STRAWBERRY PUDDING LAYER

• 1 1/2–2 c. milk
• 1 packet instant vanilla pudding mix (3.4 ounces)
• 1 container strawberry yogurt (4–5 ounces)
• 1 pint strawberries, diced

WHIPPED CREAM LAYER

• 1 c. heavy cream
• 2 tbsp. sugar

DIRECTIONS

1. Make the crust: Preheat the oven to 350 degrees F. Mix graham cracker crumbs, melted butter, and 1/2 cup sugar together and press mixture into the bottom of a 9"-x-9" glass baking dish. Bake for 15 minutes. Allow to cool.
2. Make the cheesecake layer: In the bowl of an electric mixer, beat cream cheese and 1/4 cup sugar until light and fluffy, about 2 minutes. Slowly add in 2 cups heavy cream and beat until stiff peaks form.
3. Make the strawberry pudding layer: In another medium bowl, beat milk, pudding mix, strawberry yogurt and about 3 tablespoons strawberries until combined. (Start with 1 1/2 cups milk and beat until it’s about pudding consistency. If it’s too thick, add a little more milk.) Set aside the remaining strawberries for the topping.
4. Make the whipped cream: Beat heavy cream and sugar in a third bowl until stiff peaks form, 2 to 3 minutes.
5. Assemble: Pour cheesecake layer on top of cooled crust, spreading evenly, then repeat with strawberry pudding layer. Top with whipped cream, spreading evenly, and garnish with remaining strawberries.