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Strawberry Shortcake Lush
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Prep Time:
1 hour 10 minutes
Total Time:
5 hours 30 minutes
Impress with a crowd-pleasing Strawberry Shortcake Sugar Cookie Bars - layers of strawberry cream cheese, vanilla pudding, whipped topping, and fresh strawberries on a sugar cookie crust. Summer in every bite!
Ingredients:
  • Butter and egg called for on cookie mix pouch for drop cookies
  • 1/3 cup butter, melted
  • 1 container (7.5 oz) strawberry cream cheese spread, softened
  • 1 cup powdered sugar
  • 1/2 cup strawberry jam
  • 1 container (12 oz) Cool Whip frozen whipped topping, thawed
  • 2 boxes (4-serving size each) Jell-O™ vanilla-flavor instant pudding and pie filling mix
  • 3 cups cold milk
  • 1 cup chopped fresh strawberries (about 6 oz)
Instructions:
  • Preheat the oven to 375°F. Follow the instructions on the pouch to make and bake drop cookies. Allow them to cool completely for at least 20 minutes. Reserve 4 cookies for garnish.
  • In a food processor, pulse half of the remaining cookies until coarse crumbs form. Transfer to a medium bowl. Repeat with the second half of the cookies and add to the same bowl. Mix in melted butter until thoroughly combined. Press the cookie crumb mixture firmly into the bottom of a 13x9-inch (3-quart) ungreased glass baking dish. Set aside.
  • In a large bowl, use an electric mixer to blend cream cheese spread, powdered sugar, and jam until smooth, while occasionally scraping down the sides of the bowl. Mix in 2 cups of whipped topping and spread over the cookie crust.
  • In a separate bowl, whisk together the dry pudding mixes and milk for about 2 minutes until thick. Spread over the cream cheese mixture. Dot the remaining whipped topping over the pudding layer and spread evenly. Cover and refrigerate for 4 hours.
  • Before serving, crumble the remaining 4 cookies and sprinkle them along with the strawberries on top. Cut into 6 rows by 4 rows, cover, and refrigerate any leftovers.

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