No-Bake Strawberry Shortcake

Ingredients:

• 5 tbsp unsalted butter, melted
• 1 tbsp. granulated sugar
• 2 packages of 150g shortbread cookies, place in a bag and crush with a rolling pin
• 1 package (220 g) of cream cheese at room temperature
• 5 tablespoons powdered sugar
• 0.5 tsp vanilla extract
• A pinch of coarse salt
• 1 container (340 g) frozen whipped topping, such as Cool Whip, thawed
• 4 cups diced strawberries
• 1 packet (90 g) of instant vanilla pudding mix

Preparation:

1. Lightly spray an 8-inch (20 cm) square baking pan with cooking spray. In a medium bowl, combine the butter, granulated sugar, and 1.5 cups crushed cookies. Pour the mixture into the prepared pan, press into an even layer, and freeze until firm, about 15 minutes.
2. Combine the cream cheese, powdered sugar, vanilla, and salt in a large bowl. Beat with a mixer on medium-high speed until fluffy, about 3 minutes. Stir in 3/4 cup of the whipped topping to lighten the frosting. Spoon the filling into the cake and smooth it out with an offset spatula. Top with 2 cups of diced strawberries. Refrigerate for 15 minutes to set the cake.
3. Meanwhile, prepare the instant pudding according to package directions. Pour it over the filling. Top with the remaining whipped topping, cover, and refrigerate for at least 2 hours to set. Before serving, top with the remaining crushed cookies and sliced ​​strawberries.