1 ½cupswhipped toppingor 1 ½ cup whipping cream, whipped to stiff peaks with 2 tablespoons powdered sugar
2cupsfresh strawberriescoarsely chopped
Line the bottom of an 8 x 8 pan with aluminum foil.
In a small bowl combine cookie sandwich crumbs with melted butter. Pour the cookie crumb mixture into the bottom of the pan and press with bottom of a glass until mixture is compacted. Freeze for 15 minutes.
Place strawberries and sugar in a blender and pulse until mixture is pureed.
Add cream cheese and blend until mixture is smooth.
Fold in thawed Cool Whip or homemade whipped topping and stir until combined.
Pour the cream cheese filling on top of the crust.
Refrigerate for at least 5 hours or until set.
Cut into squares and serve immediately.
Top each piece with fresh chopped strawberries right before serving.