This no-bake layered dessert has all the trappings of a classic strawberry shortcake. Crunchy shortbread cookie crumbs stand in for the crust. Layers of creamy filling, fresh strawberries and pudding take it to another level.
Recipe courtesy of Food Network Kitchen
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Strawberry Shortcake Lush
Total:
3 hr
(includes chilling time)
Active:
30 min
Yield:
16 servings
Level:
Easy
Total:
3 hr
(includes chilling time)
Active:
30 min
Yield:
16 servings
Level:
Easy

Ingredients

Directions

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. 

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