Prep a 9 x 13 inch baking pan with a light coat of nonstick cooking spray.

Position six pizzelle cookies on the bottom of the prepared baking pan.

Spilt the container of whipped topping in half. Set aside.

Combine the cheesecake pudding (all three packages) , yogurt, and one half of the whipped topping in a large bowl. Stir to mix. Slice the strawberries.

Top each pizzelle cookie with one sixth of the pudding mixture.

Place a small layer of sliced strawberries on top of the pudding layer.

Position a second pizzelle cookie on top of the strawberries layer.

Scoop a large dollop of whipped topping. Top each pizzelle with the ship topping.

Position 4 sliced strawberries on top of the topping. Refrigerate for 30 minutes.

Add one strawberry delight to individual serving plates.

Enjoy!