Strawberry Shortcake Lush

Strawberry shortcake gets a fun makeover that's perfect for sharing with a crowd. With a sugar cookie crust, cool layers of sweet strawberry cream cheese, vanilla pudding and whipped topping, plus a finishing sprinkle of fresh strawberries, it's summer in a dessert!

Strawberry Shortcake Lush

Ingredients
  1. 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
  2. Butter and egg called for on cookie mix pouch for drop cookies
  3. 1/3 cup butter, melted
  4. 1 container (7.5 oz) strawberry cream cheese spread, softened
  5. 1 cup powdered sugar
  6. 1/2 cup strawberry jam
  7. 1 container (12 oz) Cool Whip™ frozen whipped topping, thawed
  8. 2 boxes (4-serving size each) Jell-O™ vanilla-flavor instant pudding and pie filling mix
  9. 3 cups cold milk
  10. 1 cup chopped fresh strawberries (about 6 oz)

Steps
  • 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.