Strawberry Shortcake Squares |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 24 |
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From . I'm posting here for safe keeping. It sounds like a yummy summer dessert. Cook time is chill time. You need 2 of the 4 serving size packages of pudding mix; I did not have a package handy, so could not check the actual ounces. Ingredients:
64 vanilla wafers, divided |
1/4 cup sugar, divided |
5 tablespoons margarine or 5 tablespoons butter, melted |
2 1/2 cups cold milk |
2 (4 ounce) packages vanilla flavor instant pudding and pie filling mix |
1 1/2 cups thawed cool whip topping |
3 cups sliced strawberries |
Directions:
1. CRUSH 40 of the wafers; mix with 3 tablespoons of the sugar and the margarine until well blended. Press firmly onto bottom of 13x9-inch baking pan; set aside.
2. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. Gently stir in whipped topping. Spread half of the pudding mixture over crust; top with remaining 24 wafers. Cover with remaining pudding mixture.
3. REFRIGERATE at least 3 hours. Meanwhile, toss strawberries with remaining 1 tablespoons sugar. Cover and refrigerate until ready to serve. Cut dessert into 24 squares. Serve each square topped with about 2 tablespoons of the strawberry mixture. Refrigerate leftovers.
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