Strawberry Cheesecake Lush

Believe it or not, until Memorial Weekend, I’ve never had a layered dessert like this before. Now that I’ve made and photographed one, I realized this type of dessert is all over the internet in various forms. Chocolate, pistachio and lemon seem to be the forerunners, and I’m making it my life’s mission to try every version possible before the end of summer.

This Strawberry Cheesecake Lush is that good.

I actually found the chocolate version of this recipe in my grandmother’s recipe box, but since it’s summer and I like to add fruit to my desserts, I decided to change the flavors around a bit and make mine a strawberry cheesecake version.

The problem with that is that you don’t get a great color variation in the layers, but once you start shoveling this in your mouth, you won’t miss that at all

Ingredients

1. 1 package Golden Oreos (36 cookies)
2. 6 tablespoons butter, melted
3. 8 ounces softened cream cheese
4. 1 cup powdered sugar
5. 1 (16-ounce) container Cool Whip, divided
6. 2 packages (3.4 ounce each) instant cheesecake pudding mix
7. 3 cups milk
8. 3½ cups sliced strawberries

Method

1. Crush the entire package of Oreos. A food processor would work great for this - I don't have one, so I just placed my cookies in a gallon sized Ziplock bag and crushed them with a rolling pin. When the cookies are fine crumbs, transfer them to a large bowl and mix in 6 tablespoons of melted butter. Press the cookie mixture into a 9x13 pan and refrigerate while you prepare the remaining layers.
2. Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cookie layer.
3. For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer.
4. Layer the sliced strawberries on top, and spread the remaining Cool Whip on top.
5. Keep refrigerated until ready to serve.

For more detail kitchenmeetsgirl

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