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Instructions:
In a bowl, mix together graham cracker crumbs, melted butter, cinnamon, and nutmeg.
Press the mixture evenly into the bottom of an 8-inch pie dish. Refrigerate while preparing the filling.
In a mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth.
Reduce speed to low and gradually add milk, a little at a time. (Mixture may look watery at first — that’s normal.)
Scrape down the sides of the bowl as needed, then beat in the pudding mix until the filling becomes thick and smooth.
Spoon half of the cream cheese filling into the graham crust.
Layer half the sliced strawberries over the filling.
Repeat with the remaining cream cheese mixture and strawberries.
Refrigerate for at least 1 hour or until fully set and chilled.
Enjoy!
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