1-First Step: Mix the pudding Start by whisking the 1 3.4-ounce box vanilla instant pudding mix, 1 1/2 cups nonfat milk, and 1 teaspoon vanilla extract together in a bowl. Keep whisking until the mixture is smooth and there are no lumps. Then let it sit for a few minutes so it begins to thicken. This is the base of your No-Bake Strawberry Shortcake, so try not to rush it. If you want a richer texture, you can fold in the whipped topping later very gently so the filling stays airy.

2-Second Step: Make the cookie crust Next, place the 25 vanilla cookies in a bag and crush them into crumbs. You do not need super fine crumbs, but the texture should be even enough to press into a crust. Mix the crumbs with the 2 tablespoons unsalted butter, melted. Press the cookie mixture into the bottom of a 9-inch square baking dish. Pack it down firmly so it holds together when sliced. If you only have graham crackers, they work too. Just add a little more butter if the crumbs look dry.

3-Third Step: Add the first creamy layer Fold 8 ounces of the whipped topping into the pudding mixture. Use a gentle folding motion so you keep the filling light and fluffy. Once mixed, spread half of that pudding mixture over the cookie crust. This step gives the dessert its soft, creamy middle. For a tangier flavor, some home cooks like to swap part of the whipped topping for cream cheese, but the classic version stays sweet and light.

4-Fourth Step: Add the strawberries Arrange the 1 pound fresh strawberries, hulled, sliced, and patted dry in a single layer over the pudding. Try to cover the surface evenly so every bite gets some berry flavor. If the slices are too thick, the dessert may not cut as neatly. Dry strawberries matter a lot here. Extra juice can seep into the layers and soften the crust too quickly. That is why this dessert tastes best when the berries are sliced fresh and assembled soon after drying.

5-Fifth Step: Finish the layers Spread the remaining pudding mixture over the strawberries. Then top with the rest of the whipped topping and sprinkle with the reserved cookie crumbs. This gives the dessert a pretty finish and a little crunch on top. At this point, your No-Bake Strawberry Shortcake is almost ready, but the chilling time is key. If you slice it too soon, the layers will not hold together as well.

6-Final Step: Chill and serve Cover the dish and chill for at least 4 hours before serving. This allows the crust to firm up, the pudding to set, and the flavors to blend. If you can leave it overnight, it will slice even more cleanly, though it still tastes best very fresh.