No Bake Strawberry Shortcake


°1 bag Betty Crocker sugar

°Butter and eggs are needed on a cookie bag for a cookie spoon[rotated_ad]

°1/3 cup (75 mL) melted butter

°1 package strawberry cream cheese

°1 cup powdered sugar

°1/2 cup strawberry jam

°4 1/2 cups frozen whipped cream, thawed

°2 cans (4 servings) vanilla pudding mix

°750 ml (3 cups) cold milk

°1 cup chopped fresh strawberries



Preheat the oven to 190 °C (375 °F). Prepare and bake the cookies according to the directions on the package. Let cool completely for at least 20 min. Set aside 4 cookies to decorate.


In a food processor, crush about half of the remaining cookies. Pour into a medium-sized bowl. Continue to mash the second half of the cookies about; put in the bowl. Stir in the melted butter until well mixed. In a 2.8 L (3 pints) ungreased 33 x 23-cm (13 x 9-inch) glass baking dish, press the crushed cookie mixture into the bottom. Book.


In a large bowl, beat the cream cheese, icing and jam with an electric mixer on medium speed until smooth, scraping frequently the edges of the bowl. Stir in 500 ml (2 cups) whipped cream. Spread over cookie dough.


In a medium bowl, whisk together the instant pudding mixture and milk, whisking, for 2 minutes or until thickened. Spread over cream cheese mixture. Pour remaining whipped cream over pudding layer; evenly distributed. Cover and refrigerate for 4 h.


When ready to serve, crumble remaining 4 cookies; top with cookies and strawberries. Cut into 6 rows and 4 columns. Cover the remaining cake and refrigerate.


See also  Pineapple Cream Cheese Pound Cake