Step 1

Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the butter, granulated sugar and 1 1/2 cups of the crushed cookies in a medium bowl. Press the mixture into the prepared baking dish and freeze to set, about 15 minutes.

Step 2

Combine the cream cheese, confectioners' sugar, vanilla and salt in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Fold in 3/4 cup of the whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula, then top with 2 cups of the diced strawberries. Refrigerate for 15 minutes to set.

Step 3

Meanwhile, make the instant pudding according to the package directions. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate at least 2 hours to set.

Step 4

Before serving, sprinkle the remaining cookie crumbs and diced strawberries over the top.