No-Bake Strawberry Delight

Note: You can use vanilla wafers or any cookie you want. Just make sure you have plenty!

Sprinkle the sugar over sliced strawberries and place in the refrigerator while you prepare the filling. In a medium bowl, whisk together milk and pudding mix until completely smooth. Set aside.

In another large bowl, beat together softened cream cheese and condensed milk with an electric mixer until smooth. Fold in the whipped topping by hand with a spatula until completely combined. Add the pudding mixture to this bowl and fold that in until completely incorporated. Filling should be a cream color and very thick.

Line the bottom a 9×13 pan with shortbread cookies (about 2 sleeves of the Lorna Doone cookies). I like to use a more “square” shaped 9×13 for this instead of my glass pan, which has more of a curve to the sides. Place strawberries evenly on top of the shortbread cookies. Pour the filling over everything and smooth out evenly.

Crush the remaining sleeve of shortbread cookies in a plastic bag until you have coarse crumbs (about a cup or so, more or less does not hurt!). Sprinkle the crumbs on top of the filling evenly. Cover and chill for at least 4 hours or overnight. Cut with a spatula and serve in squares.

Adapted from Paula Deen’s recipe for Not Yo’ Mama’s Banana Pudding.