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  • 28 Chocolate sandwich cookies with filling, divided
  • 4 Tbsp. butter, melted
  • 3.9 ounces instant chocolate fudge pudding
  • 1 1/2 cups milk
  • 6 ounces cream cheese room temperature
  • 1/2 cup confectioners' sugar
  • 1/2 tsp. vanilla
  • 8 ounce whipped topping, thrawed
  • 1 21 ounce can Lucky Leaf Premium Strawberry Fruit Filling
  • 1/3 cup semi-sweet chocolate chips


  1. Step 1
    Prepare an 8 X 8-inch baking dish by lining it with parchment, if desired. This will allow you to lift the bars out of the pan and cut them evenly into squares.

  2. Step 2
    Melt the butter in a medium microwavable bowl, and place 20 of the chocolate cookies with filling into a blender or food processor to crush into fine crumbs. Add the crumbs to the butter and mix well. Place the cookie mixture into the pan and spread to the sides, patting down to even it out. Place into the freezer to set for a minimum of 30 minutes.

  3. Step 3
    In a medium bowl, mix the pudding with 1 ½ cups of milk. Place into the fridge to set. In a mixing bowl, beat the cream cheese until smooth. Scrape down the bowl and add the confectioners' sugar and vanilla extract. Beat again until completely mixed. With a rubber spatula, mix in 1 ½ cups of the whipped topping and mix well.

  4. Step 4
    Remove the crust from the freezer and place dollops of the cheesecake filling onto the crust. Using an offset spatula, spread the cream evenly to all sides of the pan. Using 1 cup of the Lucky Leaf Premium Strawberry Fruit Filling or Topping, place spoonfuls over the cheesecake layer and gently spread. Put dollops of the pudding on top of the strawberry filling and spread evenly to all edges of the pan. Top with remaining whipped topping. Place back in freezer for 2 hours before serving. Garnish with remaining strawberry filling and crumbled chocolate cookies.

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