No Bake Cheesecake Tart / Pie with Fresh Fruit

• 1 – 8- or 9-inch pie pan or 10-inch tart pan
• 1 ½ cups graham cracker crumbs (or approximately 10 sheets)
• 6 tablespoons butter
• 1 package 8-ounce brick cream cheese, softened
• 1 package of vanilla instant pudding mix
• ½ cup whole milk
• ½ pound freshly sliced strawberries to garnish
• 1 small container non-dairy whipped topping

Using the resealable bag, crush graham crackers with a rolling pin, gently rolling and crushing the cookies into fine crumbs.Add butter to the bag, and using one hand, crush butter into cookie crumbs until well-combined. Press cookie and butter mixture into the base of your pan; set aside in fridge.

Using a hand- mixer on medium speed, beat together the cream cheese and vanilla pudding mixture; reduce spread and slowly add in the milk so as to not create lumps.Fold in 1 cup non-dairy whip topping, then spoon mixture into the pan. Chill for two-hours or overnight; top with sliced fruit, additional whipped topping, and serve.