No-Bake Strawberry Shortcake


°1 pouch Sugar Cookie Mix

°Butter and egg called for on bag of cookie mix for spoon cookies

°75 ml butter

°1 container (227 g) strawberry cream cheese, softened

°250 ml (1 cup) icing sugar

°125 ml (1/2 cup) strawberry jam

°1.12l (4 ½ cups) frozen whipped topping, thawed

°2 boxes (4 servings) instant vanilla pudding mix and pie filling

°750 ml (3 cups) cold milk

°250 ml (1 cup) fresh strawberries

* Methods 


Preheat the oven to 190°C (375°F). Prepare and bake cookies according to package directions. Let cool for at least 20 min. Reserve 4 cookies for garnish.


In a food processor, coarsely grind half of the remaining cookies. Pour into a medium sized bowl. Continue to coarsely crush the second half of the cookies; put in the bowl. Stirring in melt butter to well blended. In an ungreased 33 x 23 cm (13 x 9-inch) glass baking dish with a capacity of 2.8 L (3 quarts), press the crushed cookie mixture into the bottom. Put aside.


In large bowl, beat cream cheese, frosting and jam with electric mixer on medium speed until smooth, scraping sides of bowl frequently. Stir in 500 ml (2 cups) of the whipped topping. Spread over cookie crust.


In medium bowl, beat instant pudding mix and milk with whisk for about 2 minutes or until thickened. Spread over cream cheese mixture. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate for 4 hours.


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

Enjoy !

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