Chocolate Covered Strawberry Dream Bars


  • 28 Chocolate Oreos with filling divided
  • 4 tablespoons butter melted
  • 3.9 ounces instant chocolate fudge pudding
  • 1 ½ cups milk
  • 6 ounces cream cheese room temperature
  • ½ cup confectioners’ sugar
  • ½ teaspoon pure vanilla extract
  • ounces Cool Whip or 1 recipe of my Stabilized Whipped Cream divided
  • 21 ounces Lucky Leaf Premium Strawberry Fruit Filling or Topping divided
  •  cup semi-sweet chocolate chips


  • Prepare an 8 X 8-inch baking dish by lining it with parchment, if desired. This will allow you to lift the bars out of the pan and cut them evenly into squares.
  • Melt the butter in a medium microwavable bowl, and place 20 of the Oreo cookies with filling into a blender or food processor to crush into fine crumbs. Add the crumbs to the butter and mix well.
  • Place the cookie mixture into the pan and spread to the sides, patting down to even it out. Place into the freezer to set for a minimum of 30 minutes.
  • In a medium bowl, mix the pudding with the 1 ½ cups of milk. DO NOT use 2 cups of milk as is called for on the package. We want the consistency of the pudding to be thicker and not runny. Place into the fridge to set.
  • In a mixing bowl, beat the cream cheese until smooth. Scrape down the bowl and add the confectioners’ sugar and vanilla extract. Beat again until completely mixed. With a rubber spatula, mix in 1 ½ cups of the Cool Whip or Stabilized Wipped Cream and mix well.
  • Remove the crust from the freezer and place dollops of the cheesecake filling onto the crust. Using an offset spatula, spread the cream evenly to all sides of the pan.
  • Using 1 cup of the Lucky Leaf Premium Strawberry Fruit Filling or Topping, place spoonfuls over the cheesecake layer and gently spread.
  • Put dollops of the pudding on top of the strawberry filling and spread evenly to all edges of the pan.
  • Place dollops of remaining Cool Whip or Stabilized Whipped Cream on top and completely cover. Place into the freezer for a minimum of two hours before serving.
  • Using the remaining strawberry fruit filling, put spoonfuls around the top of the whipped and cream and spread as best you can. Remove the bars by lifting the parchment out of the pan. Place the remaining 8 Oreos into a plastic bag and crumble them. Sprinkle them on top of the dessert.
  • In a small microwavable bowl, melt the chocolate chips for 30 seconds. Stir, and microwave for an additional 10 seconds and again if needed, stirring in between until chips are completely melted. Drizzle over the crushed Oreos and strawberry topping.