Strawberry Cookie Short Cake

Preheat oven to 350°F.

Turn two 9-inch round cake pans upside down and cover each with foil. Carefully remove the foil and fit it inside the pans to create liners.

Divide the cookie dough in half. Press one half into each prepared pan, spreading the dough evenly to the edges.

Sprinkle the sugar evenly over both cookie layers.

Bake for 18 to 20 minutes or until lightly golden brown.

Cool in the pans for 10 minutes. Using the foil as handles, carefully lift the cookie layers out of the pans and place on wire racks to cool completely.

In a large bowl, whisk together the pudding mix and cold milk for about 2 minutes until thickened.

Fold the whipped topping into the pudding mixture until smooth and creamy.

Remove the foil from one cookie layer and place it on a serving plate.

Spread half of the pudding mixture over the cookie layer.
Top with half of the sliced strawberries.

Place the second cookie layer on top.

Spread most of the remaining pudding mixture on top and arrange the remaining strawberries over the surface.

Finish with dollops of the remaining pudding mixture around the top edge.

Refrigerate until ready to serve.