No Bake Strawberry Shortcake
°1 Sugar Bag Betty Crocker
° Butter and egg required on cookie bag for cookie spoon
°1/3 c (75 ml) melted butter
°1 pack strawberry cream cheese
°1 cup sugar powder
°1/2 cup strawberry jam
°4 1/2 cup frozen cream whipped, dissolved
°2 cans (4 servings) vanilla pudding mix
°750 ml (3 cups) cold milk
°1 cup fresh strawberries chopped
Preheat the oven to 190 ° C (375 ° F). Prepare and bake cookies according to the instructions on the packaging. Let it cool completely for at least 20 minutes. Set aside 4 cookies for decorating.
In a food processor, crush about half the remaining cookies. Pour into a medium bowl. Continue to mash the second half of cookies; Put in the bowl. Stir in the melted butter until well mixed. In a 2.8 litre (3 pints) unsaturated glass bread dish 33 × 23 cm (13 × 9 inches), press the powdered cookie mix at the bottom. Book.
In a large bowl, whisk the cream cheese, ice and jam with an electric mixer at medium speed until smooth, scraping the edges of the bowl repeatedly. Stir 500 ml (2 cups) of whipped cream. Distribute on biscuit paste.
In a medium bowl, whisk together the instant pudding mixture and milk, whisking for 2 minutes or until condensed. Spreading on cream cheese mixture. Pour the remaining whipped cream over the pudding layer; evenly distributed. Cover and refrigerate for 4 hours.
When ready to apply, 4 remaining cookies collapsed; With cookies and strawberries. Cut into 6 rows and 4 columns. Cover the remaining cake and refrigerate.