I stole this recipe for Strawberry Shortcake Lush from bettycrocker.com. This is a tasty cold layered dessert, perfect for summer! Sugar cookies are baked then crushed into crumbs before mixing with melted butter and pressed into the bottom of a casserole dish. The next layer is made with cream cheese, powdered sugar, strawberry jam and whipped topping. Then a layer made with vanilla pudding. More whipped topping finishes the layers. After refrigerating several hours, chopped strawberries and cookie crumbs are sprinkled on top.
June 14th is National Strawberry Shortcake Day and while Strawberry Shortcake Lush is not traditional Strawberry Shortcake, it is still a tasty way to celebrate the holiday (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).
“Seize the moment. Remember all those women on the Titanic who waved off the dessert cart.” – Erma Bombeck, Journalist (see more quotes in the Quotes tab)
Heat oven to 375 F. Make and bake drop cookies as directed on pouch (17.5 oz) Betty Crocker sugar cookie mix.
Cool completely, at least 20 minutes. Set aside 4 cookies for garnish. Crush the remaining cookies, in a food processor or storage baggie.
Once the cookies are crushed stir in 1 stick melted butter until well blended. Then, in a 13×9 inch glass baking dish, press cookie crumb mixture firmly in the bottom. Set aside.
In large bowl, beat 1 container (7.5 oz) strawberry cream cheese spread, 1 cup powdered sugar and ½ cup strawberry jam with electric mixer on medium speed until smooth, scraping down side of bowl frequently.
Then, beat in 2 cups of the whipped topping.
Next, spread the mixture over the cookie crust.
In another medium bowl, beat 2 boxes (4 serving size each) vanilla dry pudding mixes and 3 cups cold milk with whisk for about 2 minutes or until thick. Spread over cream cheese mixture.
Drop remaining whipped topping (from 12 oz container) by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
When ready to serve, crumble remaining 4 cookies. Then sprinkle cookie crumbs and chopped strawberries on top.
Carefully slice and remove pieces from the dish. Take a moment to look at the pretty layers!
Strawberry Shortcake Lush
Ingredients
- 1 pouch (17.5 oz) Betty Crocker sugar cookie mix
- 1 stick butter
- 1 egg
- ⅓ cup butter melted
- 1 container (7.5 oz) strawberry cream cheese spread softened
- 1 cup powdered sugar
- ½ cup strawberry jam
- 1 container (12 oz) Cool Whip frozen whipped topping thawed
- 2 boxes (4 serving size each) Jello vanilla flavor instant pudding and pie filling mix
- 3 cup cold milk
- 1 cup chopped fresh strawberries about 6 oz
Instructions
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Heat oven to 375 Make and bake drop cookies as directed on pouch. Cool completely, at least 20 minutes. Set aside 4 cookies for garnish.
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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 13×9 inch glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
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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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In another medium bowl, beat dry pudding mixes and milk with whisk for about 2 minutes or until thick. Spread over cream cheese mixture. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
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When ready to serve, crumble remaining 4 cookies; sprinkle cookies and strawberries on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.