Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Strawberry Shortcake Lush
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- Level: Easy
- Total: 3 hr (includes chilling time)
- Active: 30 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 292
- Total Fat
- 19 g
- Saturated Fat
- 10 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 40 mg
- Sodium
- 206 mg
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.
- Level: Easy
- Total: 3 hr (includes chilling time)
- Active: 30 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 292
- Total Fat
- 19 g
- Saturated Fat
- 10 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 40 mg
- Sodium
- 206 mg
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.
