Fresh strawberries, cream cheese, Cool Whip, vanilla pudding, milk, Nilla Wafer cookies, mixed nuts, butter.

Some desserts don’t announce themselves. They don’t sparkle. They don’t scream look at me. They just sit there quietly in the fridge, minding their business… and somehow become the thing everyone keeps going back for. That’s Strawberries and Cream Lush for me.

It’s cool. Creamy. A little crunchy. A little nostalgic. And honestly? It feels like the dessert version of kicking your shoes off after a long day. Immediate relief. No thinking required.

I make this when I want something sweet but not heavy. When turning on the oven feels offensive. When strawberries are starting to look at me like, hey… do something. Sound familiar?

The first time I made Strawberries and Cream Lush, it wasn’t for a holiday or a party or anything planned. It was one of those afternoons where I wanted dessert comfort without dessert effort. I had strawberries from a grocery run that felt a little too ambitious, half a tub of Cool Whip, and a memory—vague but persistent—of a layered dessert someone always brought to family gatherings.

You know the kind. It lived in a 9×13 pan. Someone’s aunt made it. It disappeared fast. Nobody asked for the recipe until it was gone.

This dessert brought that feeling right back. The quiet excitement of scooping through layers. The sound of the spoon hitting the pan. The “oh wow” that happens halfway through the bite. It’s not flashy. It’s comforting. And sometimes that’s better.

Why you’ll Love this Strawberries and Cream Lush?

I won’t pretend this is a “showstopper” dessert. That feels like too much pressure. But it is dependable. And gentle. And forgiving. Which honestly feels rare lately.

This Strawberries and Cream Lush has contrast without chaos. A buttery cookie-nut crust that doesn’t crumble everywhere. A cream cheese layer that’s sweet but not cloying. Vanilla pudding that smooths everything out. And strawberries that keep the whole thing from tipping into too much. It’s balanced in that casual, not-overthought way.

Also—and this matters—it tastes even better the next day. Which feels like a small miracle.

Ingredient Notes

Let’s talk about what’s really happening here.

• Mixed Nuts – These add crunch and a slightly savory edge. I’ve used whatever was in the pantry more than once. No regrets.
• Nilla Wafer Cookies – Soft crunch, nostalgic flavor, zero drama.
• Butter – Melted and mixed in, it’s the glue that keeps everything together.
• Confectioners Sugar – Sweetens the cream cheese smoothly. No graininess.
• Cream Cheese – Must be soft. If it’s cold, the vibes are off.
• Cool Whip – I know some people have opinions. Here? It works.
• Instant Vanilla Pudding – Reliable, low effort, no stovetop stress.
• Milk – Whole is best, but 2% absolutely gets the job done.
• Fresh Strawberries – The heart of this dessert. Slice them fresh if you can.

How to Make Strawberries and Cream Lush?

1. I start with the crust because it sets the tone. I pulse the mixed nuts and Nilla Wafers until they’re crumbly but not powdery. Texture matters here. Then I add the melted butter and pulse again until it looks evenly mixed. I press it firmly into a 9×13 pan using the bottom of a glass. I press harder than I think I need to. Future me is always grateful.
2. Next comes the cream cheese layer. I beat together the softened cream cheese, confectioners sugar, and about 1½ cups of Cool Whip until it’s smooth and fluffy. Not stiff. Not runny. Just spreadable. I ease it over the crust and smooth it out slowly so I don’t disturb the base.
3. Then the pudding. I whisk the milk and instant vanilla pudding until it thickens—which happens faster than you expect—then spread it gently over the cream cheese layer. This is where the dessert starts looking like something.
4. Now the strawberries. I layer them generously over the pudding, covering as much space as possible. I always save some for the top, even though I think I won’t need them. I always do.
5. Finally, I spread the remaining Cool Whip over everything, sprinkle chopped strawberries on top, and sometimes—if I’m feeling extra—a little leftover crust mix too. It’s optional, but nice.
6. Then it goes in the fridge. I tell myself I’ll wait. Sometimes I do. Sometimes I don’t.

Storage Options

This Strawberries and Cream Lush needs to live in the fridge, covered. It’s best within 2–3 days. After that, the strawberries start to soften, and while it’s still edible, the texture changes a bit. If you’re making it ahead, add the top strawberry garnish closer to serving. It just looks fresher.

Variations & Substitutions

This dessert is flexible in the nicest way.

• Swap strawberries for blueberries or raspberries
• Use chocolate pudding for a totally different mood
• Skip the nuts if you need nut-free
• Use gluten-free cookies for the crust
• Make homemade whipped cream if that’s your preference

Ever change a recipe halfway through just because it felt right? This one understands.

What to Serve With Strawberries and Cream Lush?

This isn’t a dessert that needs much help.

• Coffee (always coffee)
• Fresh fruit on the side
• Brunch spreads
• Any gathering where people say, “I’ll just have a small scoop” and then come back

FAQ

Does this need to chill?
Yes. A few hours helps the layers settle and makes serving cleaner.

Can I make it the night before?
Absolutely. It actually benefits from the rest.

Can I freeze it?
I wouldn’t. Strawberries don’t bounce back well.

Do I have to use nuts in the crust?
Nope. Cookies alone work just fine.

If you make this Strawberries and Cream Lush, I hope it gives you that quiet, comforting moment where dessert doesn’t feel like a performance—just something good you’re allowed to enjoy.

So tell me—are you the careful scooper, or do you go straight for the creamiest corner and call it a day?

Strawberries and Cream Lush

Strawberries and Cream Lush is a no-bake layered dessert made with a buttery cookie-nut crust, creamy cream cheese filling, vanilla pudding, fresh strawberries, and whipped topping for a light, refreshing treat.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Strawberries and Cream Lush

Prep Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

Ingredients

• 1 c mixed nuts finely chopped
• 1 c Nilla Wafer cookies finely crushed
• 1 stick ½ c unsalted butter melted
• 1 c confectioners’ sugar
• 8 oz cream cheese softened to room temperature
• 1 large tub Cool Whip whipped topping divided
• 2 small boxes instant vanilla pudding mix
• 3 c whole milk 2% may be used
• 1 qt fresh strawberries sliced

Instructions

• In a blender or food processor, pulse the mixed nuts and Nilla Wafer cookies until a medium-fine crumb forms. Add the melted butter and pulse until the mixture is evenly combined.
• Transfer the crumb mixture to a 9×13-inch baking dish. Press firmly and evenly into the bottom of the pan using the flat bottom of a glass to form the crust.
• In a medium mixing bowl, combine the confectioners’ sugar, softened cream cheese, and 1½ cups of the whipped topping. Beat until smooth and fully incorporated.
• Spread the cream cheese mixture evenly over the prepared crust.
• In a separate bowl, whisk together the milk and instant vanilla pudding mixes until thickened. Carefully spread the pudding layer evenly over the cream cheese layer.
• Arrange a layer of sliced strawberries over the pudding, reserving a portion of the strawberries for garnish.
• Spread the remaining whipped topping evenly over the strawberries. Garnish with the reserved strawberries and, if desired, a small amount of the remaining crumb mixture.
• Refrigerate until chilled and set before serving.

Notes

To prepare this recipe gluten-free, substitute certified gluten-free vanilla cookies for the Nilla Wafer cookies and ensure the pudding mix, whipped topping, and all other ingredients are labeled gluten-free. No additional adjustments are required.