This easy, no-bake Strawberry Delight features a buttery pecan shortbread crust topped with a creamy, fluffy filling of strawberries, pineapple, cream cheese, and marshmallows. It's a perfect dessert for potlucks, holidays, or any summer gathering.
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Crush the pecan shortbread cookies in a food processor until fine crumbs form.
In a mixing bowl, combine the cookie crumbs with the melted butter and mix well.
Press the crumb mixture firmly and evenly into the bottom of a 9x13 inch baking dish.
Refrigerate the crust for at least 30 minutes to set.
In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
Add the drained crushed pineapple and strawberry pie filling to the cream cheese. Mix on low speed until just combined.
Reserve about 1 cup of the whipped topping for garnish. Gently fold the remaining whipped topping, diced fresh strawberries, and mini marshmallows into the cream cheese mixture.
Pour the filling over the chilled crust and spread evenly.
Chill the dessert in the refrigerator for at least 2 hours before serving.
Before serving, garnish with dollops of the reserved whipped topping, sliced fresh strawberries, and fresh mint leaves.
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