Strawberry Shortcake Lush Recipe

Name: Strawberry Shortcake Lush
Prep time: 1 h 10 min
Cook time: 4 h 20 min
Total time: 5 h 30 min
Yield: 24 servings
Ingredients: 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix; 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)

Ingredients

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
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)

	PREP TIME 1h10m	COOK TIME 4h20m	TOTAL TIME 5h30m
YIELD 24 servings

Instructions

Heat oven to 375°F.
Make and bake drop cookies as directed on pouch.
Cool completely, at least 20 minutes.
Set aside 4 cookies for garnish.
In food processor, process half of the remaining cookies to coarse crumbs.
Remove to medium bowl.
Continue to process second half of remaining cookies to coarse crumbs; add to bowl.
Stir in melted butter until well blended.
In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom.
Set aside.
In large bowl, beat cream cheese spread, powdered sugar and jam with electric mixer on medium speed until smooth, scraping down side of bowl frequently.
Beat in 2 cups of the whipped topping.
Spread over cookie crust.
In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick.
Spread over cream cheese mixture.
Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly.
Cover and refrigerate 4 hours.
When ready to serve, crumble remaining 4 cookies; sprinkle cookies and strawberries on top.
Cut into 6 rows by 4 rows.
Cover and refrigerate any remaining pieces.