Instructions
Prepare the Crust: Crush the entire package of Oreos. If you have a food processor, it works great for this task. However, if you don’t have one, simply place the cookies in a gallon-sized Ziplock bag and crush them with a rolling pin until they become fine crumbs. Transfer the cookie crumbs to a large bowl and mix in 6 tablespoons of melted butter. Press the cookie mixture firmly into a 9×13-inch pan to create the crust. Refrigerate the crust while you move on to the next layers.
Cream Cheese Layer: In a separate mixing bowl, beat together 1 cup of powdered sugar, the softened cream cheese, and 1 cup of Cool Whip until smooth and creamy. Spread this mixture evenly over the cookie crust.
Cheesecake Pudding Layer: In another bowl, whisk together the instant cheesecake pudding mix, milk, and an additional 1 cup of Cool Whip. The mixture should be thick and velvety. Spread this layer over the cream cheese layer.
Strawberry Layer: Now, it’s time to add a burst of fruity goodness! Layer the sliced strawberries over the cheesecake pudding layer, ensuring they cover the surface evenly.
Final Touch: Spread the remaining Cool Whip over the sliced strawberries, creating a luscious, cloud-like topping.
Chill and Serve: Refrigerate the Strawberry Cheesecake Lush for at least 4 hours or overnight, allowing the flavors to meld together beautifully. Serve it chilled and delight in every heavenly bite!
