Make the Cookie Dough: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy (about 2–3 minutes).
Add the egg and vanilla extract and beat until well combined.
Stir in the dry pudding mix (instant banana pudding powder) and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Fold in the crushed freeze-dried strawberries (or fresh strawberries), white chocolate chips, and mini marshmallows (if using).

Shape and Bake the Cookies: Use a cookie scoop or spoon to drop tablespoon-sized portions of dough onto the prepared baking sheet. Leave about 2 inches between each cookie.
Bake for 10–12 minutes, or until the edges are golden brown but the centers are still soft.
Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prepare the Cheesecake Dip: In a medium bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered sugar, vanilla extract, and milk, and continue to beat until well combined.
Gently fold in the whipped topping until smooth and fluffy. If you want a creamier dip, you can add heavy cream, one tablespoon at a time, to achieve the desired consistency.
Taste and adjust sweetness as needed by adding more powdered sugar or vanilla.

Serve: Once the cookies are completely cooled, serve them alongside the cheesecake dip.
Use the cookies to dip into the creamy cheesecake dip and enjoy!