Spread the vanilla pudding over the vanilla wafers.
Add a layer of sliced strawberries on top of the pudding.
Then add a final layer of Dream Whip on top of the strawberries.
Cover and refrigerate your strawberry shortcake lush for at least 4 hours before serving.
When you're ready to serve the dessert, sprinkle chunked strawberries and cookie crumbs all over the top of the Dream Whip cream cheese layer.
Then just scoop and serve! You can even add a dollop of whipped topping.
Be sure to store this in the fridge if not serving right away. Keep any leftovers in the fridge, as well.
*Or you can use your favorite whipped cream without the added milk and vanilla extract, since there's no need to mix up the Dream Whip. I've had readers use Cool Whip and homemade whipped cream, as well.*While you can use a food processor, I usually crush the vanilla wafers by putting a few in a gallon bag, then crush them into both small pieces and fine crumbs with a rolling pin.CAN I MAKE THIS GLUTEN-FREE?Yes, you can. In fact, I did by using gluten-free vanilla wafers. Be sure to check all of your other ingredient labels, including the instant pudding, just to be sure nothing has gluten.CAN I FREEZE STRAWBERRY LUSH?Yes, you can freeze it. Just be sure it’s in a sealed container or covered really well so it doesn’t get freezer burnt. It should last up to 6 months in the freezer.