Strawberry Cheesecake Pudding

Yield: 12-20 servings depending on size
Prep Time: 30 min + 1 hour to chill

2 boxes cream cheese (16 oz total) left on the counter for 30 minutes before
1 1/3 cups +3Tbps sugar ( divided as : 2/3 cup for the cream cheese mixture, 3 Tbps for the whipped cream and 2/3 cup remainder for the strawberries)
1 tsp vanilla
3 cups whipping cream
2 lbs (at least) strawberries, fresh is best but frozen is fine also
1 package butter or shortbread cookies

Slice the strawberries and toss with the sugar.  Set aside.

In the bowl of an electric mixer cream the cream cheese until it is smooth and soft.  Mix the in sugar and vanilla and beat for 2 minutes.  Meanwhile, whip the whipped cream until stiff (if you don't have 2 mixers, handheld or stand, you can do this in stages and just hold one in a mixing bowl while mixing the other).  Mix half of the whipped cream into the cream cheese mixture.  Set aside.  Mix the sugar into the remaining whipped cream.

In a 9x12 baking dish layer half the cookies.  Over the cookies spread half of the cream cheese mixture.  On top of this layer spread out half of the strawberries trying not to get much of the syrup on this layer.  Next add another layer of cookies.  Drizzle the syrup from the bottom of the strawberry bowl over the cookies.  Spread the rest of the cream cheese mixture over this layer of cookies.  Spread the remainder of the strawberries.  Cover the strawberries with the whipped cream.  Refrigerate for at least an hour. 

*If using strawberries frozen in syrup do not use the 2/3 cup sugar designated for the strawberries!

Swirl of Cinnamon