Step 1: Make the Cookie Crust

Crush the entire package of Golden Oreos.
You can use a food processor for finely ground crumbs, or do it the old-fashioned way: place the cookies in a gallon-sized Ziplock bag and crush them with a rolling pin.

Transfer the crushed cookies to a large mixing bowl and stir in:

• 6 tablespoons of melted butter

Once well combined, press the cookie mixture firmly into a 9×13-inch pan to form a crust. Refrigerate while you prepare the rest.

🧊 Tip: Chilling the crust helps it firm up and hold its shape when serving.

Step 2: Prepare the Cream Cheese Layer

In a mixing bowl, beat together:

• 8 ounces softened cream cheese

• 1 cup powdered sugar

• 1 cup Cool Whip

Once smooth and creamy, spread this mixture over the chilled cookie crust using a spatula or offset knife.

Step 3: Make the Cheesecake Pudding Layer

In a separate bowl, whisk together:

• 2 packages of cheesecake pudding mix

• 3 cups cold milk

• 1 cup Cool Whip

Whisk until smooth and thickened (about 2–3 minutes), then spread over the cream cheese layer.

🥄 Note: Be sure the pudding is instant—not cook & serve—or it won’t set properly.

Step 4: Add the Strawberries

Layer 3½ cups of sliced strawberries evenly across the pudding layer.

You can arrange them decoratively or scatter them freely—either way, they add a bright, fresh burst of fruitiness to each bite.

Step 5: Top with Cool Whip

Spread the remaining Cool Whip (about 2½–3 cups) evenly over the strawberries to seal in all the layers. Smooth it out for a pretty presentation.

Step 6: Chill and Serve

Cover and refrigerate for at least 4 hours, or ideally overnight, to allow the layers to set.

Slice, serve chilled, and watch it disappear!