Preparation

• Combine the crushed cookies with melted butter until evenly coated.
• Press the mixture firmly into the bottom of a baking dish to form the crust. Chill briefly to set.
• In a mixing bowl, beat the softened cream cheese with powdered sugar until smooth and fluffy.
• Fold in half of the whipped topping until light and creamy.
• Spread the cream cheese layer evenly over the prepared crust.
• In another bowl, whisk the instant pudding mixes with cold milk until thickened.
• Carefully spread the pudding layer over the cream cheese mixture.
• Add a generous layer of remaining whipped topping.
• Sprinkle the chopped strawberries evenly over the top.
• Refrigerate for at least 2–4 hours before serving for best texture.