Prep Time: 30 mins
Cool Time: 4 hrs

Ingredients

1 (11-ounce) box vanilla wafer cookies
1/2 cup unsalted butter, melted
3 tablespoons sugar
2 (8-ounce) packages cream cheese, softened
2 (8-ounce) containers frozen whipped topping, thawed
1 1/2 cups powdered sugar
1 (22-ounce) can lemon pie filling
1 pound fresh strawberries
1/4 cup lemon curd
1 teaspoon water

Instructions

Crush vanilla wafers by pulsing in a food processor or by crushing in a zip-close bag. In a medium bowl, combine crushed cookies with melted butter and sugar. Spray a 9-inch-by-13-inch baking dish with nonstick cooking spray. Pour cookie mixture into the dish, pressing flat to make an even crust. The back of a small measuring cup works great for this. In a medium bowl using an electric mixer, beat softened cream cheese until smooth. Add one container of whipped topping and mix well. Mix in powdered sugar. Spread the cream cheese mixture evenly on top of the crust. Follow with an even layer of lemon pie filling. Spread the other container of whipped topping evenly over the lemon pie filling. Cover and refrigerate at least 4 hours, preferably overnight. When ready to serve, wash and slice strawberries before placing them in an even layer on top of the dessert. In a small bowl, microwave lemon curd about 30 seconds until just barely warm. Add water and mix until the curd is pourable. Drizzle over strawberries with a spoon or by pouring the curd into a small zip-close bag and cutting a hole in one corner like a piping bag. Serve immediately.

Stacey’s Recipe Note

This dessert can be made in advance by completing everything but adding the strawberries and lemon curd. After adding those ingredients, the dessert should be served immediately.