- Place MURRAY SUGAR FREE Shortbread cookies in food processor bowl. Cover and process until finely crushed. Add butter. Cover and process until combined. Press onto bottom of 2-quart soufflé dish or 2-quart bowl*. Set aside.
- In large mixing bowl beat yogurt, cream cheese and Splenda® Granular on medium speed of electric mixer until smooth. Gradually add orange juice concentrate, beating until combined. Sprinkle pudding mix over top. Beat about 2 minutes or until smooth. Fold whipped topping into cream cheese mixture. Spoon on crust. Cover and refrigerate at least 2 hours.
- Garnish with strawberries. Store in refrigerator.
*Note: If desired, substitute ten 8-ounce soufflé dishes or ramekins for 2-quart soufflé dish or bowl. Press cookie crumb mixture onto bottoms of dishes. Evenly portion cream cheese mixture among dishes. Cover and refrigerate at least 1 hour.