Ingredients:

  • 1.5 cups crushed graham crackers
  • 4 tbsp melted unsalted butter
  • 1 tbsp granulated sugar
  • 8 oz Neufchâtel or light cream cheese, softened
  • 1 cup Greek yogurt, plain
  • 1 tsp vanilla extract
  • 3 cups thawed Cool Whip
  • 1 package (3.4 oz) sugar-free vanilla or strawberry instant pudding mix
  • 1.5 cups cold skim milk
  • 2 cups sliced fresh strawberries or blueberries

Instructions:

  1. Combine the crushed graham crackers, melted butter, and sugar in a small bowl. Press the mixture firmly into the bottom of a 9x13 inch baking dish using the back of a spoon until it forms a flat crust. Place in the freezer for 10 minutes to set.
  2. In a large mixing bowl, beat the softened cream cheese and Greek yogurt until the mixture is smooth and lump-free. Stir in the vanilla extract.
  3. Gently fold in 2 cups of Cool Whip using a spatula, stirring until no white streaks remain and the mixture is uniform. Spread this evenly over the chilled crust.
  4. Whisk the instant pudding mix with cold milk until thickened and glossy. Pour the pudding over the cream cheese layer, smoothing the top with a spatula.
  5. Arrange the sliced berries across the surface in a decorative pattern. Finish by dolloping a final layer of Cool Whip on top.
  6. Chill the dessert in the refrigerator for 4 hours before serving.