Strawberry Shortcake Lush
- Level: Easy
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 292
- Total Fat
- 19
- Saturated Fat
- 10
- Carbohydrates
- 28
- Dietary Fiber
- 1
- Sugar
- 17
- Protein
- 3
- Cholesterol
- 40
- Sodium
- 206
- Total: 3 hr (includes chilling time)
- Active: 30 min
Ingredients
Nonstick cooking spray, for the baking dish
5 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
Two 5.3-ounce boxes shortbread cookies, placed in a resealable plastic bag and crushed with a rolling pin
One 8-ounce package cream cheese, at room temperature
5 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Pinch kosher salt
One 12-ounce container frozen whipped topping, such as Cool Whip, thawed
4 cups diced strawberries (from about 2 pints)
One 3.4-ounce package instant vanilla pudding (plus required 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.