1-First step: Get the pudding base ready Start by grabbing a medium mixing bowl. Whisk together the vanilla instant pudding mix, 1 1/2 cups milk, and 1 teaspoon vanilla extract until the mixture looks smooth. Give it a few minutes to sit so it can thicken. This resting time is important because the pudding needs to firm up before you fold in the whipped topping.

2-Second step: Prepare the crust Place the 25 vanilla-flavored cookies or graham crackers into a sturdy bag. Crush them with a rolling pin until they turn into fine crumbs. Set aside 1/2 cup of the crumbs for the topping. In a separate bowl, mix the remaining crumbs with the melted butter until every piece is lightly coated. Then press the mixture into a 9-inch square baking dish to form an even crust.

3-Third step: Make the filling light and fluffy Once the pudding has thickened, fold in 8 ounces of the whipped topping. Use a gentle motion so the mixture stays airy. This step creates the soft, creamy middle layer that tastes like a mix between pudding pie and strawberry shortcake.

4-Fourth step: Layer the dessert Spoon half of the pudding mixture over the crust and spread it out evenly. Add a single layer of the sliced strawberries on top of that. Make sure the berries are hulled, sliced, and patted dry so extra juice does not seep into the dessert too quickly. Spread the remaining pudding mixture over the strawberries. After that, dollop or spread the remaining whipped topping across the surface. Finish by sprinkling the reserved cookie crumbs over the top for a little crunch and a nice bakery-style look.

5-Final step: Chill before serving Cover the dish and refrigerate it for at least 4 hours. Overnight chilling works too and gives the layers more time to set. The cookies soften, the pudding firms up, and the flavors blend into a creamy dessert that slices well. For the best texture, serve it within 24 hours, especially if your strawberries are very juicy.