Strawberry Cheesecake Lush
With layers of cream cheese, Cool Whip, cheesecake pudding and fresh strawberries, this Strawberry Cheesecake Lush will quickly become your new favorite summer dessert!
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Believe it or not, until Memorial Weekend, I’ve never had a layered dessert like this before. Now that I’ve made and photographed one, I realized this type of dessert is all over the internet in various forms. Chocolate, pistachio and lemon seem to be the forerunners, and I’m making it my life’s mission to try every version possible before the end of summer.
This Strawberry Cheesecake Lush is that good.
I actually found the chocolate version of this recipe in my grandmother’s recipe box, but since it’s summer and I like to add fruit to my desserts, I decided to change the flavors around a bit and make mine a strawberry cheesecake version.
The problem with that is that you don’t get a great color variation in the layers, but once you start shoveling this in your mouth, you won’t miss that at all. 😉
My grandmother’s recipe used nuts and flour for the crust, but since the guys in my house refuse to eat nuts (??), I used Golden Oreos instead. Yep, a whole package of ’em. It was an awesome decision, if I do say so myself. And this way, I didn’t have to turn on the oven at all – a definite bonus during the hot summer months.
The next layer is simply cream cheese, powdered sugar, and Cool Whip. Just beat that goodness together, and spread it over your cookie crust.
On top of that, you’ll spread a layer of cheesecake pudding (mixed with a bit more Cool Whip), and then top that with a layer of sliced strawberries – the more, the better! Finish it off with more Cool Whip, and you’re good to go.
How easy is that?
Doodle went crazy over this dessert, and the Tall Boy {not one to get too excited over desserts}, ate more than one serving – so that’s pretty much a double thumbs-up in my house.
We really loved this Strawberry Cheesecake Lush, and I’m so excited to try other combinations of this easy summer dessert. If you’re a fan, what’s your favorite? Lemon? Chocolate? Pistachio? I can’t wait to make them all!
- 1 package Golden Oreos (36 cookies)
- 6 tablespoons butter, melted
- 8 ounces softened cream cheese
- 1 cup powdered sugar
- 1 (16-ounce) container Cool Whip, divided
- 2 packages (3.4 ounce each) instant cheesecake pudding mix
- 3 cups milk
- 3½ cups sliced strawberries
- Crush the entire package of Oreos. A food processor would work great for this - I don't have one, so I just placed my cookies in a gallon sized Ziplock bag and crushed them with a rolling pin. When the cookies are fine crumbs, transfer them to a large bowl and mix in 6 tablespoons of melted butter. Press the cookie mixture into a 9x13 pan and refrigerate while you prepare the remaining layers.
- Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cookie layer.
- For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer.
- Layer the sliced strawberries on top, and spread the remaining Cool Whip on top.
- Keep refrigerated until ready to serve.
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Yay for double thumbs up!! This looks divine and so stinkin’ easy 🙂
This is also called “4 Layer Delight.” Popular at church covered dish dinners. It can be made sugar free for diabetics.
Its way to sweet for me!!!
I don’t see anywhere to add the second cup of powdered sugar.
Thanks for catching that! I’ve got it fixed now – you need just one cup of powdered sugar.
What kind of nuts did your grand mother use in her recipe and how do you make it ?
Hello…this is instant pudding ?…and it is solid when you add it to pan ?
Yes, instant pudding. You’ll mix it up with the milk and Cool Whip and immediately spread it on the previous layer. 🙂
This sounds lovely. What is the recipe for the nut first layer in case you don’t want to use cookies?
Yummy! What a beautiful looking treat, definitely need to try this 🙂
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Happy Valley Chow
This looks yummy. The other flavors sound great too. How about a blueberry one?
I was thinking blueberry also. Would go well with the cheesecake pudding or a lemon pudding.
No bake desserts like this are always my go to for the hot summer months. I’m loving the Oreo and cheesecake with the strawberries…looks amazing!!!
never heard of cheesecake pudding in Canada….any ideas on what to use instead
Use vanilla instant pudding 2 c milk add 3 ounces of cream cheese
I make this over and over and could never find the cheesecake pudding either. I do use the vanilla pudding instead, but I don’t change the other ingredients and it still comes out PERFECT!!! Just substitute the vanilla pudding for the cheesecake flavor. Delicious!
I was wondering what the original recipe with the nut crust was. I would like to try it with the nuts. Thank you.
This looks great. How many people will it serve? And areezerlso how long should it be kept in the frezer?
Sorry, also how many people will it serve?
Most 9 x 13 desserts usually get 15 nice portions
It is not kept in the freezer… it is a lush… soft and pudding like
Looks gr8, I must try!! I love the pistachio version and the lemon!!! The nut crust is 1 cup finely chopped walnuts, 1 cup flour and 1 stick melted oleo or butter. Press mixture into the bottom of 9 x 13.
after pressing the nuts, flour, and butter in the pan, bake on 350 unit slightly brown and cool.
Can the crust be put in the oven and at what temperature and how long
Do you put your crust in the oven?
first off, growing up, my family nickname was doodle…..never heard of anyone else called that ;0)
my family still whispers amongst themselves that i was switched at birth b/c i don’t have much of a sweet tooth, nor am i a chocolate fiend like they are……i prefer the lemon or pistachio versions, but make the chocolate for the troupe from time to time, lest they plot against me
will most def try your strawberry–the golden oreos sound good…..we all love strawberries, so maybe we’ll have found a common ground to smooth out the chocolate vs. non-chocolate debates ;0)
I’d love to see the chocolate version? Sounds yummy!
I’ve made this for years, but always called it Butterscotch Delight….made with butterscotch pudding.
I have made it quite a few times too… Anything butterscotch has my name all over it… Love Butterscotch cooked pudding right out of the pan…. YUM
THIS.IS.FANTASTIC!!!! Will definitely be my go to dessert this summer!!!
Just curious with the Oreos is that the whole cookie icing and all? Wasn’t sure
Yep, the whole cookie!
Seriously one of my very favorite desserts Ashley! Pinned and shared on FB!
I just made this and I fined the directions to the T and my dessert didn’t come out as firm as your picture shows…it was refrigerated for 7 hours before serving…..any suggestions?
I made the pudding as directed on the package and then folded in the cool whip; it came out as pictured.
I too would like the original recipe with nuts and flour, please. My mom has always made her chocolate lush that way and it’s my favorite! 🙂 Would love to try this version. Thanks!
I make the chocolate version and use a packet of Betty Crocker sugar cookie mix. make according to directions and bake till light brown around edges. It was great. Also can make one with bananas. my favorite!!!!
Oooh, this looks phenom, Ashley! So light and refreshing — and a bonus for being no-bake! I must make this version since I, too, have not yet experienced the power of the lush dessert 🙂
Can’t find instant cheesecake pudding mix in Canada. A ny suggestion for a substitution.
Tried this for a party. It was ok. I couldn’t find the instant pudding in any other size but 1 oz. and the recipe call for 2–3.9oz packages. I used 4 pkg and that layer turned out a little chewy or thick. Where can you find 3.9 oz pkg of pudding.
My recipe printed off with 2 packages of 1.4 oz size pudding…..the only thing we have here is a package of 3.4 oz so I only used one. Seems to be a bit runny though…..to mix with 3 cups of milk and cool whip.
Quick question: Did you put strawberries in the pudding mix as well……Looks that way from the picture.
I just layered the strawberries on top of the pudding–but I think mixing them in would work just as well.
Can you make this a day ahead of time? How does it hold up?
It will be just fine if you make it a day ahead!
Can you send this recipe to my email address I love it or make me one please.
Maybe those with problems, it is because the amount of CoolWhip you say to use adds up to more than the one 12 oz. container it says to buy in the Ingredients list. Maybe it should be 2 (12 oz) containers? Two cups would be 16 oz+it also says to “spread the remaining Cool Whip”n top of the strawberries…..
Looks AMAZING! I need a dessert for a dinner party this weekend – might need to make this. YUM!
Regina Young, I would suggest vanilla or french vanilla pudding, or you could use lemon if you really like lemon flavoring.
I’m about to make this and the instant pudding I have are 3.4 oz boxes, but your recipe says 1.4 oz boxes. This was the smallest box i could find. Did you mean 3.4 oz?? Thanks.
I sure did! Thanks for catching that!
The printed recipe says 1.4 oz but if you scroll back up it says 2 packages of 3.4 oz……odd that it prints differently, glad I came back to the site and saw that.
Just pinned and stumbled, looks amazing!!
This sounds yummy! I have made the choc. version for years. But a recently started adding Peanut Butter to the cream cheese layer with the choc. pudding on top.
I have made this with butterscotch pudding and the original crust for nearly 40 years. I sprinkle chopped, toasted pecans on top. It is to die for. Butterscotch was the first flavor I tasted and while the other flavors are all delicious, I think the butterscotch is amazing. Your strawberry cheesecake flavor sounds really good and I will try it.
I made this last week but it seemed runny and not fluffy. Do you let the pudding set before adding the cool whip? Your picture makes it look so delicious! I will attempt to try it again soon 🙂
It seems like a lot of people do not realize that the Four Serving box of Sugar Free Jello pudding is 1.4 oz and the Four Serving Box of regular Jello pudding is 3.9 oz. I am wondering if it would be less confusing to list the amount of Jello pudding mix needed for the recipe as 2 Four Serving boxes.
I made this over the weekend and it was amazing! Lucky enough to have homegrown strawberries to add to the top of this awesome dessert….
I made this dessert tonight and it is delicious!! I did not really have enough cool whip to cover the strawberry layer though. I added another 1/2 container over the top of the berries. Yum yum yum!!!!!
I found this so fast and easy and at the perfect time had family meeting so this was perfect to try on my brother and sisters. Of course they loved it . I wish I would of read all the comments first because for the pudding I found this all ready packed jello pudding with cherries and crust which I really did not use all just the pudding mix But now I know for the next time any vanilla pudding mix will do. thank you for the great fast and easy dessert to make.
This was amazingly simple to make, and looks soooo good. Can’t wait to dig in tomorrow at our 4th of July celebration!
I made this dessert for our 4th of July get-together today. EVERYONE ABSOLUTELY LOVED IT!! I didn’t have any blonde Oreos so I made a graham cracker crust using 2 c. graham cracker crumbs, 1/4 c. sugar, and 1/2 c. melted butter. It turned out wonderful!! Thank you soooo much for sharing this delicious dessert!! I will definitely make it again. 🙂
Gonna try to make this next week. Please help first.
So not having cheesecake pudding in Canada, I should just use butterscotch?
As well, if making a chocolate version , just use chocolate pudding and chocolate Oreos?
Thanks!
Sure! Any flavor of pudding will work-although I might leave the strawberries off if using butterscotch. Vanilla would make a fine substitute if you have that available. And yes-chocolate pudding + regular Oreos = yummy!
I tried this recipe. I couldn’t find cheesecake pudding, so I used vanilla instead. It was delicious, but it never got firm. Should I try freezing it?
I tried this recipe. It was delicious, but it never got firm. Should I try freezing it?
Also, I used vanilla pudding because they didn’t have cheesecake at the store I was at.
Could that be the reason it didn’t get firm? Or is it supposed to have a soft creamy consistancy?
Refrigerating it overnight made no difference for mine. It still wasn’t firm. I ended up using vanilla pudding instead of cheesecake because the store didn’t have cheesecake pudding. I don’t know if pudding made the difference. But it is possible that it’s not supposed to get firm. I looked up the word lush and one of the definitions for word is “soft.”
It was delicious otherwise.
Can I make this the nite before
You sure can!
This is an old recipe, my MIL has been making it for 40 years. She uses cream cheese instead of cheesecake pudding. If you look in any church cookbook you will find it, usually called “4 Layer Delight .” This can be made sugar free for diabetics as well.
Just made this! Delicious!! Thanks for the great recipe. I even used sugar free pudding, reduced fat cream cheese and light sour cream, and it turned out perfect!
I made this for a ladies gathering today. It was soooooo delicious! I too have had it before but with the nut crust and chocolate pudding. This tops that by a long shot! TFS!!
Thanks for this recipe= I made it (with a few changes, for a church dinner -I’m Methodist & we do a lot of covered dishes, LOL- but I changed it up a bit…instead of cookies, I just made a pie crust (cookies & butter are just too too fattening for me) and decorated the cool whip on top with strawberries cut from bottom to top into 4 or 6 pieces, arranged them like flower petals, added a blueberry in the center of each flower, & drew stems & leaves with green gel tube icing. Got lots & lots of raves!!
the ingredients lists 16 oz of Cool Whip and then the recipe says 1 cup mixed in with cream cheese and sugar and then 1 cup mixed in with pudding, then to put remaining Cool Whip on top. the 2 cups uses up the 16 ox. Should list in the ingredients to get the large Cool Whip
Thks recipe has all the flavour…but the instructions suck.
1) the amount of base made by a pack of oreos does not cover a 9×13 pan. I had tl make extra base with graham crackers to fill the gaps.
2) No matter how long I left that base in the fridge it never solidified into a base. I couldnt spread on the layers without breaking the base. I should have followed my gut and baked kt quickly.
3) the recipe calles for 2 lacks of pudding mix…3.5 oz each. I just went out and grabbed two packs of pudding mox…they make r servings each…surley that must be enough….but when i dod the conversion (my pacls were in grams) each pack was only a little over 1 oz. . . meaning I used less than 2.5 oz and thjs recipe calls for 7!!!! I dont know how your top layer even works because I couldnt reduce the amount of milk or else the pudding would be to thick. Cant imagine almost tripling the pudding mix in that.
Anyway I made a salbaged version in a 9×9 with the cream cheese layer mixed with the base and the pudding layer on top. I licked the beaters and it does taste great. . . was just a frustrating recipe to follow.
Hi…you can also try just dunking the Oreos in a bowl of milk and putting in the bottom of the casserole dish. The milk and the filling make them most without losing the creamy Oreo filling.
Made it for my nieces graduation party & it was a hit…
I made this last weekend and everyone loved it. So much so they asked me to make it again this weekend. I found no trouble with your instructions and it didn’t come out runny at all. Absolutely delicious.
Light and wonderful!!! addictive!
Looks awesome! Have to try it.
I can’t believe there aren’t more comments about this, but I followed your recipe exactly and it was sickly sweet, and I mean that literally. I cut a small portion for myself, and as the others stated, it was quite runny, not firm. A few bites in and my stomach was already aching from the sickly sweet dessert. I’m just upset that I wasted about $12 buying ingredients for a dish that I will have to throw out. I can’t imagine serving this to anyone. I really wish there’d been some sort of warning about this.
I am thinking the sweet came from the Golden Oreos. It isn’t nearly that sweet when you use the original crust. I was pretty shocked to see that they used the oreos…
this came out perfect. I was skeptical to try by some comments. #1 cookies were enough to cover the bottom of 9×13 pan #2 best to measure 1 cup of cool whip in the measuring cup for the cream cheese mixture and 1cup for the jello mixture. you will then put the remaining cool whip on top of strawberries #3 I didn’t find this too sweet but I would next time try banana or vanilla pudding. Don’t understand why people are getting the size of the instant jello pudding mix confused. I used about 4 cups of strawberries since I love strawberries. Thank you so much for sharing your recipe
Do you put the cream filling in the middle of the cookies in with the cook itself when you crush them ?
In other words do I put the whole cookie in to crush it ?
Yes you use the whole cookie, creme and all.
I was confused about the amount of cool whip. One 8 oz container has about 2 cups in it. Yet 1 cup is 8oz I t was delicious but didn’t look as set up as in the picture. should I have used 1 measuring cup of cool whip in each layer but yet recipe called for 16 oz of cool whip.
I also found that to be weird…I ended up buying an 8 oz container as well and used a little more than half to top it
i was confused about that too…on the 8oz pkg of cool whip it actually says contains about 3 cups ..so..that answered my question lol….usually when i make any of these cool whip layered desserts, i have bought 2 8oz since the store never has the 12oz the recipe usually calls for and end up just dividing what i have…i dont usually put any in the pudding layer just in the cream cheese mixture and for topping…
Any suggestions on how to easily spread the cream cheese mixture without pulling up the bottom crust. It was very delicious, thank you for sharing.
Instead of pouring all the cream cheese mixture in the middle, I found it was easier to spread if i did small dollops in the entire dish then spread from the dollops. Hope that helps!
I pinned this for use later and I see you have the pinterest button on it and many other of your recipes but I got a notice from pinterest that they got a copyright and to take it off pinterest. Just curious if we should then not pin anything from the blog or is it safe to? I love so many of the recipes you share 🙂
This is a super easy super yummy treat my whole family absolutely loves and requests for big family get togethers. I don’t know why these comments say anything negative, we love it!
Could blueberries be used in place of strawberries and if yes any changes need to be made??
Yes, blueberries may be substituted – you don’t need to make any changes. Enjoy!
I have made the lemon, pistachio and last night the chocolate, all with the nuts in the crust. All three are great, so I will make this strawberry one with the oreo crust next week.
My family absolutely loves this dessert….I put extra cookies for a little thicker crust, about 1.5 packages of cookies total. But very yummy!!!