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!

INGREDIENTS:

• 1pouch (17.5 oz) Betty Crocker™ sugar cookie mix
• Butter and egg called for on cookie mix pouch for drop cookies
• 1/3cup butter, melted
• 1container (7.5 oz) strawberry cream cheese spread, softened
• 1cup powdered sugar
• 1/2cup strawberry jam
• 1container (12 oz) Cool Whip™ frozen whipped topping, thawed2
• boxes (4-serving size each) Jell-O™ vanilla-flavor instant pudding and pie filling mix
• 3cups cold milk
• 1cup chopped fresh strawberries (about 6 oz)

INSTRUCTIONS:

1. 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.
2. 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.
3. 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.
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You can find complete recipes click here!!!

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