Instructions:
- Preheat the oven to 190 °C (375 °F).
- Prepare and bake the cookies according to the directions on the package.
- Let cool completely for at least 20 min.
- Set aside 4 cookies to decorate.
- In a food processor, crush about half of the remaining cookies.
- Pour into a medium-sized bowl.
- Continue to mash the second half of the cookies; put them in the bowl.
- Stir in the melted butter until well-mixed.
- In a 2.8 L (3 pints) ungreased 33 x 23-cm (13 x 9-inch) glass baking dish, press the crushed cookie mixture into the bottom. Book.
- In a large bowl, beat the cream cheese, icing, and jam with an electric mixer on medium speed until smooth, scraping frequently the edges of the bowl.
- Stir in 500 ml (2 cups) whipped cream.
- Spread over cookie dough.
- In a medium bowl, whisk together the instant pudding mixture and milk, whisking, for 2 minutes or until thickened.
- Spread over cream cheese mixture.
- Pour the remaining whipped cream over the pudding layer; evenly distributed.
- Cover and refrigerate for 4h.
- When ready to serve, crumble the remaining 4 cookies; top with cookies and strawberries.
- Cut into 6 rows and 4 columns.
- Cover the remaining cake and refrigerate.
ENJOY!
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