Chocolate And Strawberries From Heaven

• 2 (18-ounce) packages double cream-filled chocolate sandwich cookies
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 1 cup sifted powdered sugar
• 2 cups milk
• 2 (3.4-ounce) packages French vanilla instant pudding mix
• 1 (10-ounce) package almond toffee bits
• 1 (12-ounce) container frozen whipped topping, thawed
• 2 (16-ounce) containers fresh strawberries, stems removed

1. Process cookies from 1 package in food processor until finely crushed. Place remaining cookies in a large zip-top freezer bag; coarsely crush with a rolling pin. Set aside.
2. Beat cream cheese and butter at medium speed with an electric mixer until creamy. Reduce speed to low; gradually add powdered sugar, beating until smooth.
3. In a separate bowl, whisk together milk and pudding mix for 2 minutes. Stir pudding mixture into cream cheese mixture. Stir in coarsely crushed cookies and toffee bits. Fold in half of whipped topping; fold in remaining topping. Cover and chill.
4. Spread one-third of finely crushed cookie crumbs in a 4-quart trifle dish. Layer one-third of strawberries, stemmed side down, over crumbs. Carefully spoon half of pudding mixture over strawberries. Repeat layers with one-third of crumbs, one-third of strawberries, and remaining half of pudding mixture. Top with remaining crumbs and strawberries. Cover and chill at least 3 hours. Store in refrigerator.

cookies, cream cheese, butter, powdered sugar, milk, toffee bits, frozen whipped topping, fresh strawberries

Taken from www.myrecipes.com/recipe/chocolate-strawberries-from-heaven (may not work)