Summer might be fleeting, but it doesn’t mean we have to abandon all those delicious, cool summer treats like icebox layered desserts, right? Based on the success of my Blueberry Yum Yum, I decided to give Strawberry Yum Yum a try, and it could possibly be my new favorite dessert. Ever.

Click here for the original recipe.

A dessert worth the calories.

Strawberry Yum Yum

Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Serves: 10 to 12

Ingredients

• 1 (10-ounce) package Lorna Doone Shortbread Cookies
• 1/4 cup butter, melted
• 1 (8-ounce) package cream cheese, softened
• 1 cup powdered sugar
• 2 (8-ounce) containers frozen whipped topping, thawed
• 1 (21-ounce) can strawberry pie filling

Instructions

1. Preheat the oven to 350 degrees.
2. Crush the Lorna Doone cookies and reserve about 1/2 cup of the crumbs for the topping.
3. Mix the cookie crumbs with the melted butter.
4. Press them into the bottom of a 9-by-13-inch baking dish.
5. Bake for 5 minutes and then cool completely.
6. In a large bowl, combine the softened cream cheese and powdered sugar.
7. Mix until smooth.
8. Add 1 container of the thawed whipped topping and fold to combine.
9. Once thoroughly combined, spread the mixture over the cooled crust.
10. Drop dollops of the strawberry pie filling over the cream cheese layer and spread carefully.
11. Top with the remaining container of whipped topping and sprinkle with the reserved crushed cookies.
12. Refrigerate at least 2 hours before serving.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”