1-First Step: Mix the pudding filling Start by adding the 1 3.4 oz box vanilla instant pudding mix, 1 1/2 cups nonfat milk, and 1 teaspoon vanilla extract to a medium bowl. Whisk everything together until smooth, then let it sit for a few minutes so it can thicken. This step builds the creamy base of your No-Bake Strawberry Shortcake.

2-Second Step: Prepare the cookie crust Place the 25 vanilla cookies or graham crackers in a sealed bag and crush them into fine crumbs. Reserve 1/2 cup of the crumbs for the topping later. In a bowl, mix the remaining crumbs with 2 tablespoons melted unsalted butter until the crumbs are evenly coated. Press this mixture firmly into a 9-inch square baking dish to make the crust.

3-Third Step: Fold in the whipped topping Take 8 ounces of the 12 ounces whipped topping and gently fold it into the thickened pudding mixture. Stir slowly so the filling stays fluffy. This creates a soft, cloud-like layer that spreads easily and tastes light in every bite.

4-Fourth Step: Build the layers Spoon half of the pudding mixture over the crust and spread it into an even layer. Next, add a single layer of 1 pound fresh strawberries that have been hulled, sliced, and patted dry. Drying the berries matters because it helps keep the crust from getting soggy too fast. Spread the remaining pudding mixture over the strawberries and smooth it out carefully.

5-Fifth Step: Finish with the topping Spread the remaining whipped topping over the top layer of pudding. Then sprinkle the reserved 1/2 cup cookie crumbs over the whipped topping for crunch and a pretty finish. If you want a more rustic look, you can scatter the crumbs loosely. If you want a neater top, gently press them in place.

6-Final Step: Chill and serve Cover the dish and chill the dessert for at least 4 hours before serving. This gives the layers time to set and the flavors time to blend. When ready to serve, cut into squares and lift each piece carefully with a spatula.