Strawberry Cheesecake Lush

This Strawberry Cheesecake Lush is made with an Oreo and Biscoff crust with a creamy cheesecake pudding layer, and finished off with ripe strawberries for the ulimate dessert.

Course Dessert

Cuisine American

Prep Time 10

Chill Time 8

Total Time 8 10

Servings Servings

Calories 414kcal

Equipment

9x13 baking pan
Food processor
large mixing bowl
Spatula
Electric mixer

Ingredients

14 ounces golden oreos
10 biscoff cookies
½ cup butter melted
8 ounces cream cheese softened
1 teaspoon vanilla
1 cup powdered sugar
16 ounces cool whip - room tempature
6.8 ounces instant cheesecake pudding
3 cups milk
3 ½ cups sliced strawberries

Instructions

Spray a 9” x 13” pan with nonstick spray and set aside.
In a food processor, place the oreos and biscoff cookies and grind until you get crumbs.
Add in the melted butter and pulse to combine.
Press into the bottom of the pan in an even layer and place the pan in the freezer (or refrigerator) to chill as you make the next layer.
In a large bowl, place the cream cheese, vanilla, powdered sugar and 1 cup of the cool whip and beat with an electric mixer until smooth and creamy.
Spread this in an even layer over the cookie crumb base.
Return the pan to the freezer.
In a large bowl, pour the 2 packages of pudding mix, the milk and 1 cup of the cool whip and beat for two minutes. Spread over the cheesecake layer.
Slice the strawberries and lay in an even layer over the top of all the layers and top with the remaining cool whip.
Place the pan in the refrigerator for 8 hours, or overnight.
Before serving, top with fresh strawberries and extra cookies if desired.
Slice and serve.

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