In a large chilled mixing bowl, beat softened cream cheese and salt until smooth. Add cold milk and pudding mixes. Whisk vigorously 2 minutes until thickened.
Gently fold in thawed whipped topping with a rubber spatula until no streaks remain. Do not overmix.
Crush cookies using a food processor for fine crumbs or a rolling pin for chunkier pieces. Stir into the mixture until evenly distributed.
Cover and refrigerate at least 1 hour. For best results, transfer to the freezer for an additional 30 minutes before serving for a firmer, colder dip.
Spoon into bowls and serve chilled with strawberries and pretzel sticks. Top with extra crushed cookies just before serving if desired.
