Spray a light coat of non-stick cooking spray on a 9 x 13 inch pan.
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. Spilt the container of whipped topping in half. Set aside.
Place six of the pizzelle cookies in the bottom of the 9 x 13 inch pan. Scoop out one sixth of the pudding mixture, topping each pizzelle cookie. Position a small layer of sliced strawberries on top of the pudding.
Place a second pizzelle cookie on top of the strawberries layer. Add a large dollop of whipped topping on each.
Place 4 sliced strawberries on top of the topping. Transfer to the refrigerator for 30 minutes.
Put one strawberry flight pizzelle cookie on a serving plate.
Enjoy!