Best Strawberry Shortcake Lush Recipes

STRAWBERRY SHORTCAKE LUSH

Strawberry Shortcake Lush image

This no-bake layered dessert has all the trappings of a classic strawberry shortcake. Crunchy shortbread cookie crumbs stand in for the crust. Layers of creamy filling, fresh strawberries and pudding take it to another level.

Provided by Food Network Kitchen

Categories dessert

Time 3h

Yield 16 servings

Number Of Ingredients 11

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)

Steps:

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.

STRAWBERRY SHORTCAKE LUSH

Strawberry Shortcake Lush image

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!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 5h30m

Yield 24

Number Of Ingredients 10

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)

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.
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.

Nutrition Facts : Calories 290, Carbohydrate 42 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 29 g, TransFat 0 g