Ingredients
- 8 ounces cream cheese room temperature
- 2- 3.4 ounce boxes of instant cheesecake pudding *see notes
- 2 teaspoons vanilla
- 1 ½ cups half n half
- 8 ounces cool whip
- 3 cups strawberries diced
- 60 Lorna Doone cookies
Instructions
- Place the softened cream cheese into a large bowl and using a hand mixer to beat until smooth.
- Add in the instant pudding and vanilla and mix, then add in the half n half and mix until combined.
- Using a spatula fold in the cool whip until incorporated.
- Spread ¼ of the filling on the bottom of an 8×8 dish. Add 1/3 of the diced strawberries on top. Followed by 25 shortbread cookies. Gently spread ½ of the remaining filling on top of the cookies and ½ of the remaining strawberries.
- Repeat with another layer of cookies, the remaining batter and remaining strawberries. Crumble up the leftover cookies on top of the cake.
- Cover with plastic wrap and refrigerate for at least 6 hours.
Notes
Use full fat cream cheese and it must be at room temperature to ensure a smooth filling.
If you can’t find cheesecake pudding you can use one 6.8 ounce box instant vanilla pudding. Do not get cook n serve pudding.
You can also use graham crackers or Nilla wafers if desired.
Nutrition
Serving: 1servingCalories: 604kcalCarbohydrates: 72gProtein: 8gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 44mgSodium: 466mgPotassium: 251mgFiber: 2gSugar: 37gVitamin A: 588IUVitamin C: 29mgCalcium: 112mgIron: 2mg
