Strawberry Cream Pie

8 Oz. Cream Cheese, softened

14 Oz. Can Sweetened Condensed Milk

1 package of Cool Whip

2 Cups Milk

1 3 Oz. Package Instant Strawberry Pudding

1 3 Oz. Package Instant Strawberry Jell-O

1 Lb. Strawberries, Sliced

1 Cup Freeze Dried Strawberries (feel free to omit)

Crust

2 Pkgs. Chessmen Cookies (any shortbread cookies work)

1 Stick Butter, melted

1 Tbsp. Sugar

Crumb Topping Pulse in food processor to combine

5 Shortbread cookies

Strawberry Jell-O

Freeze Dried Strawberries

Add your cookies to a food processor and pulse until course. Add in the butter and sugar and pulse 3-4 times. (If you don't have a food processor crush the cookies in a large zip lock bag and crush until cookies are finely crumbled. Pour the crumbs into a bowl and stir in the sugar and butter.)

Divide the cookie mixture between two pie plates. Press until it is very compact. Chill the crust for 1 hour prior to filling. Or if you'd like you can bake it at 350 degrees Fahrenheit for 6-8 minutes and allow it to cool before filling.

In a large bowl, add in the milk and strawberry pudding, and using an electric whisk beat until the pudding has thickened. About 2-3 minutes.

In a separate bowl, add the cream cheese and sweetened condensed milk, and using an electric whisk, mix until well combined. Once combined gently fold in the cool whip.

Then gently fold in the cream cheese mixture into the pudding and fold until incorporated.

Add a layer of strawberries into the prepared crust top with the cream cheese mixture.

Cover and refrigerate for a minimum of 1 and a half hours. Top with additional whipped cream and strawberries if you're so inclined, serve and enjoy.