A layered lush no-bake dessert filled with cream and strawberries! The perfect dessert for summer...or to get you in the mood for strawberry season!
Prep Time 15minutes
Total Time 4hours15minutes
Servings 8-10 servings
Author Dorothy Kern
1box3.4 oz/96g vanilla instant pudding
1 1/2cups266ml nonfat milk
25Golden Oreosor another vanilla flavored cookie/graham cracker
2tablespoons28g unsalted butter, melted
12ounces510g Cool Whip Topping (see note about using fresh whipped cream)
1poundfresh strawberrieshulled and sliced and patted dry
Whisk pudding, milk, and vanilla in a medium sized bowl. Let it sit while you prepare the crust.
Crush the cookies in a large gallon sized ziploc bag using a rolling pin. Reserve 1/2 cup of the cookie crumbs. Place the 2 tablespoons melted butter in the bag and press with your hands to work the butter through the remaining cookie crumbs. Pour crumbs into a 9” square baking dish. The crust won’t be solid, it’ll stay crumbly.
Fold 8 ounces of the whipped topping into the pudding. Place half the pudding mixture on top of the crust. Place the strawberries in a single layer over the pudding. Spread remaining pudding mix over the top of the berries. Top with more whipped topping and sprinkle the remaining cookies over the top.