Ingredients:
- 10 oz. pkg. shortbread cookies
- 1/4 cup butter, melted
- 8 oz. cream cheese, softened
- 1 cup powdered sugar
- 2 8 oz. containers frozen whipped topping, thawed
- 21 oz. can strawberry pie filling
Directions:
- Preheat oven to 350 F.
- Crush the cookies and reserve about 1/2 cup of the crumbs for the topping. Mix cookie crumbs with the melted butter. Press crumbs into the bottom of a 9-by-13-inch baking dish. Bake for 5 minutes and then cool completely.
- In a large bowl, combine the softened cream cheese and powdered sugar. Mix until smooth. Add 1 container of the thawed whipped topping and fold to combine. Once thoroughly combined, spread the mixture over the cooled crust.
- Drop dollops of the strawberry pie filling over the cream cheese layer and spread carefully.
- Top with the remaining container of whipped topping and sprinkle with the reserved crushed cookies.
- Refrigerate at least two hours before serving.
