I'll admit, we went through
this dessert pretty fast. It's SO good! You could use any kind of
berries for this and call it Raspberry Shortcake Lush...or
Blueberry....or if you want to go really crazy, you could use diced
peaches! The possibilities are endless!!! But trust me when I say how
yummy this is. And easy...it's crazy how simple this is to throw
together. It's no-bake! Did I mention that? Seriously you guys...make it
quick...and watch it disappear!
Strawberry Shortcake Lush
1 package shortbread cookies (I used one 11-ounce package Keebler Sandies Shortbread cookies)
3 tablespoons butter ~ melted
1 pound strawberries ~ washed, sliced and patted dry
1 teaspoon vanilla
1 3.4-ounce box vanilla instant pudding
1 1/2 cups whole milk
2 8-ounce containers Cool Whip ~ thawed
Spray a 9x13 inch pan with cooking spray.
In a zip top bag, crush cookies.
Pour crushed cookies into a medium bowl and pour in the melted butter. Stir to combine.
Reserve 1/4 cup of the cookies crumbs, then press the remaining crumbs into the prepared pan.
In a large mixing bowl, combine the pudding, vanilla and milk. Allow to set up about 10 minutes.
Fold in one container of the Cool Whip then spread half of the mixture on top of the crust.
Arrange sliced strawberries on top of the pudding mixture, then top with remaining pudding mixture.
Spread with the other container of Cool Whip then sprinkle with reserved cookie crumbs.
Chill several hours or overnight.
Strawberry Shortcake Lush
1 package shortbread cookies (I used one 11-ounce package Keebler Sandies Shortbread cookies)
3 tablespoons butter ~ melted
1 pound strawberries ~ washed, sliced and patted dry
1 teaspoon vanilla
1 3.4-ounce box vanilla instant pudding
1 1/2 cups whole milk
2 8-ounce containers Cool Whip ~ thawed
Spray a 9x13 inch pan with cooking spray.
In a zip top bag, crush cookies.
Pour crushed cookies into a medium bowl and pour in the melted butter. Stir to combine.
Reserve 1/4 cup of the cookies crumbs, then press the remaining crumbs into the prepared pan.
In a large mixing bowl, combine the pudding, vanilla and milk. Allow to set up about 10 minutes.
Fold in one container of the Cool Whip then spread half of the mixture on top of the crust.
Arrange sliced strawberries on top of the pudding mixture, then top with remaining pudding mixture.
Spread with the other container of Cool Whip then sprinkle with reserved cookie crumbs.
Chill several hours or overnight.
Let's go! (You see two packages of
cookies in the picture but I only used one.)
Combine the cookie crumbs and the butter.
Remove 1/4 cup of the crumbs and
press the remaining crumbs into the pan.
Mix together the pudding, milk and vanilla.
Allow to sit about 10 minutes.
Fold in one container of the Cool Whip.
Spread half of the mixture onto the crust.
Scatter sliced strawberries on top then
top with remaining pudding mixture.
Spread with remaining container
of Cool Whip then sprinkle with
1/4 cup reserved cookie crumbs.
Chill, slice and serve!
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