Strawberry Shortcake Lush
Ingredients
- 1 (17.5-oz) pouch sugar cookie mix
- Butter and egg called for on cookie mix pouch for drop cookies
- ⅓ cup butter, melted
- 1 (7.5-oz) container strawberry cream cheese spread, softened
- 1 cup powdered sugar
- ½ cup strawberry jam
- 1 (12-oz) container frozen whipped topping, thawed
- 2 (4-serving size) boxes vanilla-flavor instant pudding and pie filling mix
- 3 cups cold milk
- 1 cup chopped fresh strawberries
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.
- In another medium bowl, beat dry pudding mixes and milk with whisk 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.
- 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.
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