- 1 (11-ounce) box vanilla wafer cookies
- 1/2 cup unsalted butter melted
- 3 tablespoon 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 lb fresh strawberries
- 1/4 cup jarred lemon curd
- 1 teaspoon water
Crush the vanilla wafers either by pulsing in a food processor and by crushing in a zip top bag. In a medium bowl, combine the crushed cookies with the melted butter and sugar. Spray a 13″x9″ baking dish with nonstick cooking spray. Pour the cookie mixture evenly into the dish and press it flat to make a crust. Using the back of a small measuring cup works great for this.
In a medium bowl, beat the softened cream cheese until smooth with a hand mixer. Add 1/2 of one of the containers of whipped topping and mix well. Add the other 1/2 of one of the containers of whipped topping and mix well. Mix in the powdered sugar. Spread the cream cheese mixture evenly on top of the crust.
Open the can of lemon pie filling and spread it evenly on top of the cream cheese mixture.
Spread the other container of whipped topping evenly over the lemon pie filling. Cover and refrigerate at least 4 hours, but preferably overnight.
When ready to serve, wash and slice the strawberries and spread them in an even layer on top of the dessert. In a small bowl, microwave the lemon curd for about 30 seconds until just barely warm. Next, stir in 1 teaspoon of water and mix until the curd is pourable. Drizzle the curd over the strawberries with a spoon or by pouring the curd into a small zip top bag and cutting a hole in one corner to drizzle. Serve immediately.
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.