No Bake Strawberry Shortcake Dessert Food

NO BAKE STRAWBERRY SHORTCAKE DESSERT

Steps:

• Whisk pudding, milk, and vanilla in a medium sized bowl. Let it sit while you prepare the crust.
• Crush the cookies in a large gallon sized ziploc bag using a rolling pin. Reserve 1/2 cup of the cookie crumbs. Place the 2 tablespoons melted butter in the bag and press with your hands to work the butter through the remaining cookie crumbs. Pour crumbs into a 9" square baking dish. The crust won't be solid, it'll stay crumbly.
• Fold 8 ounces of the whipped topping into the pudding. Place half the pudding mixture on top of the crust. Place the strawberries in a single layer over the pudding. Spread remaining pudding mix over the top of the berries. Top with more whipped topping and sprinkle the remaining cookies over the top.
• Chill for at least 4 hours before serving.

STRAWBERRY SHORTCAKE LUSH

Steps:

• Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the butter, granulated sugar and 1 1/2 cups of the crushed cookies in a medium bowl. Press the mixture into the prepared baking dish and freeze to set, about 15 minutes.
• Combine the cream cheese, confectioners' sugar, vanilla and salt in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Fold in 3/4 cup of the whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula, then top with 2 cups of the diced strawberries. Refrigerate for 15 minutes to set.
• Meanwhile, make the instant pudding according to the package directions. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate at least 2 hours to set.
• Before serving, sprinkle the remaining cookie crumbs and diced strawberries over the top.

NO BAKE STRAWBERRY SHORTCAKE RECIPE

Steps:

• In a medium bowl whisk together pudding and milk. Set aside.
• Dip Vienna fingers in strawberry juice and arrange in the bottom of a 9x13 dish.
• Spread half the pudding mixture over the cookies. Top with ⅓ the strawberries.
• Add another layer of lady fingers, the rest of the pudding and ⅓ the strawberries.
• In a bowl, whip the cream and powdered sugar until it becomes thick. Spread over strawberries and top with remaining strawberries. Chill for 2-3 hours before serving. ENJOY!

SIMPLY SENSATIONAL LOW FAT STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 425°F.
• Mix 1/2 cup of the skim milk, sour cream and 3 tbsp sugar in a large bowl.
• Stir in the dry biscuit mix until well blended.
• Spread evenly into a greased 9-inch round cake pan.
• Bake 12-15 minutes or until top is golden.
• Remove from pan and cool completely on wire rack.
• Mix strawberry slices and 1/3 cup Splenda in a bowl and set aside.
• Combine the dry pudding mix and remaining 1/2 cup skim milk adn mix well.
• Gently stir in half of the whipped topping until well blended.
• When cake has cooled, carefully slice in half horizontally to make 2 layers.
• Place bottom of cake on a serving plate, and top evenly with half of the strawberry mixture.
• Spread top of strawberries with the pudding mixture and top with the top cake layer.
• Spread remaining whipped topping on top of cake and top with remaining strawberries.
• Serve immediately!
• Please store cake leftovers in refrigerator.

TWINKIE STRAWBERRY SURPRISE

Steps:

• Slice twinkies in half lengthwise and lay evenly flat side up in a 9 x 13 inch pan.
• Pour strawberries all over the top.
• In a large bowl, mix pudding, milk and whipped topping until well combined.
• Spread over strawberries.
• Cover and refrigerate several hours overnight.