Ingredients
Method
Preparation
- Wash, dry, hull, and slice the strawberries into bite-size pieces.
- In a large bowl, use an electric mixer to beat the softened cream cheese until it reaches a smooth, velvety consistency.
- Add the vanilla pudding mix and vanilla extract, mixing until uniformly combined.
- Gently fold in the whipped topping until the mixture appears light and fluffy.
- Stir in the mini marshmallows.
- Gently fold in most of the sliced strawberries, reserving a few for topping.
- In a small bowl, mix graham cracker crumbs, melted butter, brown sugar, and a pinch of salt until crumbly.
Chill and Serve
- Cover the salad and refrigerate for 30 minutes.
- Spoon into a serving bowl or dessert cups, top with reserved strawberries, and sprinkle graham cracker mixture on top before serving.
- Garnish with fresh mint if desired and enjoy chilled.
Notes
For a stunning presentation, serve in clear glass bowls. This salad is perfect for summer picnics, family gatherings, or as a refreshing dessert.
