No Bake Strawberry Shortcake


° 1 Bag Of Sugar Mixture Betty Crocker ° Butter And Eggs Required On Cookie Mix Bag For Cookie Spoon

° 1/3 cup (75 ml) melted butter

°1 Packaging (227 g) soft strawberry cream cheese

° 250ml (1 cup) sugar powder

° 1/2 cup (125 ml) strawberry jam

° 4 1/2 cup (1.12 L) frozen cream whipped, dissolved

°2 tins (4 servings) quick pudding mix and vanilla pie filling

° 750 ml (3 cups) cold milk

°250ml (1 cup) fresh strawberries chopped


Preheat the oven to 190 ° C (375 ° F). Prepare and bake cookies according to the instructions of the packaging. Allow it to cool completely for at least 20 minutes. Save 4 decoration cookies. 2 In the food processor, crush about half the remaining cookies. Pour into a medium bowl. Continue to crush almost the second half of cookies; Put in the bowl. Add the melted butter until well mixed. In a glass baking dish not covered 33 × 23 cm (13 × 9 inches) 2.8 liters (3 quarts), press the biscuit mixture ground at the bottom. Set aside. 3 In a large bowl, whisk the cream cheese, frost and jam with an electric mixer on medium speed until smooth, scraping the edges of the bowl repeatedly. Stir 500 ml (2 cups) of whipped cream. Distribute on biscuit paste. 4 In a medium bowl, whisk the instant pudding mixture and milk, whisking for 2 minutes or until condensed. Spread over the cream cheese mixture. Pour the remaining quantity of whipped cream over the pudding layer; evenly distributed. Cover and refrigerate for 4 hours. 5 When ready to apply, 4 remaining cookies collapsed; Top with biscuits and strawberries. Cut into 6 rows and 4 columns. Cover the rest of the cake and refrigerate.

Enjoy !

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