An incredibly easy, no-bake dessert using simple pantry staples to create a rich, creamy, and satisfying treat. The combination of crisp graham crackers, luscious cream cheese filling, and a crunchy topping makes it perfect for busy weeknights or potlucks.
CourseDessert
Equipment
- 9×13 inch clear glass baking dish
- Medium bowl
- Plastic wrap
Ingredients
- Graham crackers: whole sheets, approximately 1.5-2 sleeves
- Sweetened condensed milk: one 14-ounce can
- Cream cheese: 8 ounces, softened
- Whipped topping: 8 ounces, thawed (like Cool Whip)
- Vanilla extract: 1 teaspoon
- Crushed nuts or cookie crumbs: for topping, about 1/2 cup
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Instructions
- Arrange a single layer of whole graham cracker sheets in the bottom of a 9×13 inch clear glass baking dish, breaking crackers as needed to fit snugly.
- In a medium bowl, beat the softened cream cheese until smooth and creamy.
- Gradually beat in the sweetened condensed milk until well combined and lump-free.
- Gently fold in the thawed whipped topping and vanilla extract until the mixture is light and fluffy.
- Spread about half of the cream cheese filling evenly over the first layer of graham crackers.
- Place another layer of graham cracker sheets over the cream cheese filling.
- Spread the remaining cream cheese filling over this second layer of crackers.
- Sprinkle crushed nuts or cookie crumbs evenly over the top layer of cream cheese filling.
- Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Once chilled, cut the dessert into squares and serve.
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Notes
Ensure cream cheese is at room temperature to prevent lumps. Do not overmix the whipped topping to maintain its airy texture. The chilling time is crucial for the graham crackers to soften and absorb moisture. Substitutions include digestive biscuits or vanilla wafers for graham crackers, and homemade whipped cream (2 cups heavy cream, 1/4 cup powdered sugar, 1 tsp vanilla) for store-bought topping.
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