No Bake Strawberry Shortcake Dessert Recipe
A layered lush no-bake dessert filled with cream and strawberries! The perfect dessert for summer...or to get you in the mood for strawberry season!
Servings: 10 servings
Calories: 196kcal
Ingredients
- 1 3.4 oz/96g box vanilla instant pudding
- 1 ½ cups (266ml) nonfat milk
- 1 teaspoon vanilla extract
- 25 Golden Oreos or another vanilla flavored cookie/graham cracker
- 2 tablespoons (28g) unsalted butter, melted
- 12 ounces (510g) Cool Whip Topping (see note about using fresh whipped cream)
- 1 pound fresh strawberries hulled and sliced and patted dry
Instructions
- Whisk pudding, milk, and vanilla in a medium sized bowl. Let it sit while you prepare the crust.
- Crush the cookies in a large gallon sized ziploc bag using a rolling pin. Reserve 1/2 cup of the cookie crumbs. Place the 2 tablespoons melted butter in the bag and press with your hands to work the butter through the remaining cookie crumbs. Pour crumbs into a 9” square baking dish. The crust won’t be solid, it’ll stay crumbly.
- Fold 8 ounces of the whipped topping into the pudding. Place half the pudding mixture on top of the crust. Place the strawberries in a single layer over the pudding. Spread remaining pudding mix over the top of the berries. Top with more whipped topping and sprinkle the remaining cookies over the top.
- Chill for at least 4 hours before serving.
Video
Notes
If using fresh whipped cream you'll need to whip 2 cups of cold heavy whipping cream with 1/4 cup powdered sugar. It will only last about 24 hours before it begins to weep.
Store this recipe (as written) in refrigerator for up to 2 days.
Nutrition
Serving: 1/12 recipe | Calories: 196kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 6mg | Sodium: 114mg | Sugar: 11g