By Chef Alli
Strawberry Shortcake Dessert Cups
24 vanilla sandwich cookies
2/3 cup freeze-dried strawberries
2 boxes instant cheesecake pudding mix, 3.4 oz each
4 cups milk
3 cups diced fresh strawberries
Whipped topping in a can
Small plastic cups
Pulse sandwich cookies and freeze-dried strawberries in a food processor until finely crushed, or place ingredients in a gallon plastic bag and use a rolling pin to finely crush.
In a large bowl, combine the cheesecake pudding and milk, whisking until smooth. Set aside in the fridge for 10 minutes to allow pudding to set.
Place a spoonful or two of the cookie crumbs into 12 plastic cups (4 oz. each). Add a layer of pudding, top with diced fresh strawberries. Refrigerate until ready to serve with whipped topping.