Strawberry Shortcake Lush
Strawberry shortcake gets a fun makeover that's perfect for sharing with a crowd. With a sugar cookie crust, cool layers of sweet strawberry cream cheese, vanilla pudding and whipped topping, plus a finishing sprinkle of fresh strawberries, it's summer in a dessert!
Ingredients :
- 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
- Butter and egg called for on cookie mix pouch for drop cookies
- 1/3 cup butter, melted
- 1 container (7.5 oz) strawberry cream cheese spread, softened
- 1 cup powdered sugar
- 1/2 cup strawberry jam
- 1 container (12 oz) Cool Whip™ frozen whipped topping, thawed
- 2 boxes (4-serving size each) Jell-O™ vanilla-flavor instant pudding and pie filling mix
- 3 cups cold milk
- 1 cup chopped fresh strawberries (about 6 oz)
Instructions :
- Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 20 minutes. Set aside 4 cookies for garnish.
- In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
- In large bowl, beat cream cheese spread, powdered sugar and jam with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
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get full recipes : bettycrocker