Ingredients
Scale
- 1 3.4 oz/96g box vanilla instant pudding
- 1 ½ cups (266ml) (266ml) nonfat milk
- 1 teaspoon vanilla extract
- 25 Golden Oreos or another cookie or graham cracker that tastes like vanilla
- 2 tablespoons (28g) unsalted butter, melted 12 ounces (510g) Top with Cool Whip (see note about using fresh whipped cream)
- 1 pound of fresh strawberries that have been hulled, cut and dried.
Instructions
- In a medium-sized bowl, whisk together the pudding, milk, and vanilla. Let it sit for a while while you make the crust.
- Use a rolling pin to crush the cookies in a large gallon-sized Ziploc bag. Save 1/2 cup of the crumbled cookies. Put the 2 tablespoons of melted butter in the bag and use your hands to work the butter through the remaining cookie crumbs. Put the crumbs in a baking dish that is 9″ square. The crust will never be solid; it will always be crumbly.
- Mix 8 ounces of the whipped topping into the pudding. Half of the pudding mixture should be spread on top of the crust. Put the strawberries on top of the pudding in a single layer. Spread the rest of the pudding mix over the berries. Add more whipped topping on top, and then sprinkle the rest of the cookies on top.
- Chill for at least 4 hours before serving.
Notes
If you want to use fresh whipped cream, whip together 2 cups of cold heavy whipping cream and 1/4 cup of powdered sugar. About 24 hours from now, it will start to leak.
This recipe, as written, can be kept in the fridge for up to 2 days.
- Prep Time: 15 minutes
- CHILL TIME: 4 hours
- Category: Dessert
- Method: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/12 recipe
- Calories: 196kcal
- Sugar: 11g
- Sodium: 114mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 27g
- Protein: 2g
- Cholesterol: 6mg