01 -
Using a food processor, crush the cookies to fine crumbs. If you don't have a food processor, put them in a plastic resealable bag and crush them with a rolling pin. Transfer the crumbs to a large bowl and pour in the melted butter, blending with a fork. Pour the moist crumbs into a 9 x 13 baking dish and press the mixture on the bottom of the dish. Refrigerate until chilled.
02 -
Using a hand mixer, beat together the powdered sugar, cream cheese, and 1 cup of Cool Whip. Spread this mixture over the chilled cookie crust and set aside.
03 -
Mix the cheesecake pudding mix, 3 cups whole milk, and 1 cup of the Cool Whip. Spread this over the cream cheese layer.
04 -
Layer the sliced strawberries on top in a single layer to completely cover the top.
05 -
Spread the remaining Cool Whip over the strawberries. Refrigerate for at least 4 hours or overnight before serving.