Strawberry Shortcake Lush

This no-bake layered dessert has all the trappings of a classic strawberry shortcake. Crunchy shortbread cookie crumbs stand in for the crust. Layers of creamy filling, fresh strawberries and pudding take it to another level.
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  • Level: Easy
  • Total: 3 hr (includes chilling time)
  • Active: 30 min
  • Yield: 16 servings
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Nonstick cooking spray, for the baking dish

5 tablespoons unsalted butter, melted

1 tablespoon granulated sugar

Two 5.3-ounce boxes shortbread cookies, placed in a resealable plastic bag and crushed with a rolling pin

One 8-ounce package cream cheese, at room temperature

5 tablespoons confectioners' sugar

1/2 teaspoon vanilla extract

Pinch kosher salt

One 12-ounce container frozen whipped topping, such as Cool Whip, thawed

4 cups diced strawberries (from about 2 pints)

One 3.4-ounce package instant vanilla pudding (plus required ingredients)


  1. Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the butter, granulated sugar and 1 1/2 cups of the crushed cookies in a medium bowl. Press the mixture into the prepared baking dish and freeze to set, about 15 minutes.
  2. Combine the cream cheese, confectioners' sugar, vanilla and salt in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Fold in 3/4 cup of the whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula, then top with 2 cups of the diced strawberries. Refrigerate for 15 minutes to set. 
  3. Meanwhile, make the instant pudding according to the package directions. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate at least 2 hours to set. 
  4. Before serving, sprinkle the remaining cookie crumbs and diced strawberries over the top.