Icebox Strawberry Shortcake Bars


2 cups plus 2 tablespoons finely crushed sugar cookies, divided (see Note)
7 tablespoons butter, melted
1 cup heavy cream
1/2 cup sugar
1 (8-ounce) package cream cheese, softened
1 pound strawberries, washed, hulled, and sliced


1. Preheat oven to 325 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

2. In a small bowl, combine 2 cups cookie crumbs and the butter; mix well. Press firmly into the bottom of the baking dish.

3. Bake 20 minutes or until golden. Let cool completely.

4. In a large bowl, beat heavy cream and sugar until stiff peaks form. Beat in cream cheese just until it's evenly mixed. With a rubber spatula, gently stir in strawberries. Evenly spread over the crust.

5. Top with remaining 2 tablespoons cookie crumbs and refrigerate 4 hours, or until ready to serve.