*No-Bake Strawberry Shortcake*


° 1 bag of Betty Crocker Sugar Mix
° Butter and eggs are needed in a cookie mix bag for a cookie spoon
° 1/3 cup (75 ml) melted butter
° 1 pack (227 g) soft strawberry cream cheese
°250 ml (1 cup) powdered sugar
°½ cup (125 ml) strawberry jam
° 4 1/2 cups (1.12 liters) thawed frozen whipped cream
° 2 cans (4 servings) quick pudding mix and vanilla pie filling
°750 ml (3 cups) cold milk
°250 ml (1 cup) chopped fresh strawberries


Preheat oven 190°C (375°F). Prepare & bake cookies accorde to pack directions. Let it cool completely for at least 20 minutes. Save 4 cookies for decoration.
In a food processor, crush about half of the remaining cookies. Pour into a medium sized bowl. Continue to crush the second half of the cookies approximately; Put in the bowl. Stir in melt butter until well mixed. In an ungreased 33 x 23 cm (13 x 9 in) 2.8 L (3 quart) dish, press the crushed biscuit mixture into the bottom. Put aside.
In a large bowl, beat cream cheese, frosting and jam with an electric mixer on medium speed until smooth, scraping edges of bowl frequently. Stir in 500 ml (2 cups) of whipped cream. Spread over cookie dough.
In a medium bowl, whisk the instant pudding mixture with the milk, whisking, for 2 minutes or until thickened. Spread over cream cheese mixture. Pour the remaining amount of whipped cream over the pudding layer; distributed evenly. Cover and put in the fridge for 4 hours.
When ready to serve, crumble remaining 4 cookies; Put biscuits and strawberries on top. Cut into 6 rows and 4 columns. Cover the rest of the cake and put it in the fridge.