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Strawberry Cheesecake Lush

Servings: 12 servings

Ingredients

  • 1 package Golden Oreos 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
  • 2 1/2 cups milk
  • 3 ½ cups sliced strawberries divided

Instructions

  • Lightly spray a 9 x 13 pan with non-stick spray. Set aside.
  • Add Oreos to food processor and pulse until cookies are fine crumbs. In large bowl, combine the Oreo crumbs with the melted butter. Press cookie mixture into prepared pan. Freeze for 15 minutes.
  • In a large bowl, combine cream cheese and powdered sugar with a mixer (hand held or stand). Once smooth, stir in 1 cup of Cool Whip. Spread over Oreo Crust.
  • In the same bowl, combine pudding mix and milk with a mixer. Beat for 5 minutes or the time recommended on the box directions. Let it rest for 5 minutes. Stir in 1 cup of Cool Whip. Spread a thin layer of pudding over cream cheese layer.
  • Add 1/2 the chopped or sliced strawberries to the remaining pudding mixture and gently stir until combined. Spread over the pudding layer.
  • Spread the remaining Cool Whip on top. Refrigerate for 3-5 hours before serving. Top with remaining strawberries and serve. Refrigerate leftovers.

Notes

I reduced the amount of milk from the previous version to help stabilize the pudding layer. Additionally, I spread a thin layer of the pudding layer without strawberries over the cream cheese layer to act as a barrier from the powdered sugar in the cream cheese layer, which caused the strawberries to create a juice. This, along with only putting halve the strawberries in the pudding mix, helped the cheesecake pudding layer stay firm, making a much nicer presentation.
This recipe can be halved and made it in an 8x8 pan.
Recipe source: Kitchen Meets Girl