The base is an almond cookie crust, just enough of it to give the whole thing some texture without taking over the show.
1/2 cup butter (1 stick), softened
1/4 cups confectioners’ sugar
1 1/4 cups all purpose flour
1 cup finely chopped sliced almonds
1 (8 oz.) package cream cheese, softened
1 cup confectioners’ sugar
1 (10 oz.) package frozen halved strawberries in syrup, thawed
1 (8 oz.) container frozen nondairy whipped topping, thawed (cool whip)
2 (3.3 oz.) packages instant white chocolate flavored pudding mix
2 cups heavy whipping cream
1 cup sour cream
Preheat oven to 350 F. Grease the bottom of a 9 by 13-inch pan.
In a medium bowl, beat butter and 1/4 confectioners’ sugar at medium speed with an electric mixer until creamy. Gradually beat in flour until combined. Add almonds, beating until combined. Press mixture evenly into bottom of prepared pan. Bake for 10 to 15 minutes or until lightly browned. Set aside to cool.
In a large bowl, beat cream cheese and 1 cup confectioners’ sugar at medium speed with an electric mixer until creamy. Add strawberries in syrup, beating until combined. Stir in whipped topping. Spread cream cheese mixture evenly over prepared crust. Cover and freeze for 30 minutes.
In a medium bowl, beat pudding mix, cream, and sour cream at med-high speed with electric mixer until stiff peaks form. Spread pudding mixture evenly over cream cheese mixture. Cover and freeze for at least 4 hours. Cut into squares to serve.