Monday, April 29, 2024

Strawberry Cheesecake Lush

 Strawberry Cheesecake Lush

Oh my goodness.  What more can I say about this simple to make but oh so luscious dessert? I think, of all the no-bake refrigerated desserts, this one is my favorite!  Don't get me wrong....I love all of them, including Lemon Lush, Butterscotch Lush, Pumpkin Lush and of course Chocolate Lush.  But there's just something about this one that makes it the winner of them all.  Maybe it's the fresh strawberries hidden within the layers of light and airy whipped cream cheese and then covered in a smooth and creamy cheesecake filling. Hmmm....not sure....I think I need to go get another bite to decide if that's it!

Strawberry Cheesecake Lush
1 package Golden Oreos (36 cookies)
6 tablespoons butter, melted
1 (8 oz.) cream Cheese, room temperature
1 cup powdered sugar
1 (16-ounce) container Cool Whip (this will give you a total of 6 cups)
2 packages (3.4 ounce each) instant cheesecake pudding mix (use sugar free)
3 cups whole milk
4 cups sliced strawberries
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 and blend with 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. 

Cream Cheese Layer:
Using a hand mixer, beat together the powdered sugar, cream cheese and 1 cup of Cool Whip.  Spread over chilled cookie crust and set aside. 

Cheesecake Layer
Mix the cheesecake pudding mix, 3 cups whole milk, and 1 cup of the Cool Whip. Spread over the cream cheese layer.  Layer the sliced strawberries on top in a single layer to completely cover top.
You should have about 4 cups of Cool Whip left after measuring out the two cups. Spread the remaining Cool Whip over the Strawberries. Use all the topping and smooth it out with a flat spatula or swirl it as I did in the photo. 

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