Strawberry Cheesecake No Bake
- 1 Package Shortbread (36 Cookies)
- 6 Tablespoons Butter, Melted
- 8 Ounces Softened Cream Cheese
- 1 Cup Powdered Sugar
- 1 (16-ounce) Container Cool Whip, Divided
- 2 Packages (3.4 Ounce Each) Instant Cheesecake Pudding Mix
- 3 Cups Half-And-Half
4 Cups Sliced Strawberries
Crush the entire package of cookies. A food processor would work great for this – I don’t have one, so I just placed my cookies in a gallon sized resealable bag and crushed them with a rolling pin. When the cookies are fine crumbs, transfer them to a large bowl and mix in 6 tablespoons of melted butter. Press the cookie mixture into a 9×13 pan and refrigerate while you prepare the remaining layers.
Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cookie layer.
For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer.
Layer the sliced strawberries on top, and spread the remaining Cool Whip on top.
Keep refrigerated until ready to serve.