Prep 1 HR 10 MIN
Total 5 HR 30 MIN
Servìngs 24
Ingredìents
1 pouch (17.5 oz) Betty Crocker™ sugar cookìe mìx
Butter and egg called for on cookìe mìx pouch for drop cookìes
1/3 cup butter, melted
1 contaìner (7.5 oz) strawberry cream cheese spread, softened
1 cup powdered sugar
1/2 cup strawberry jam
1 contaìner (12 oz) Cool Whìp™ frozen whìpped toppìng, thawed
2 boxes (4-servìng sìze each) Jell-O™ vanìlla-flavor ìnstant puddìng and pìe fìllìng mìx
3 cups cold mìlk
1 cup chopped fresh strawberrìes (about 6 oz)
Steps
- Heat oven to 375°F. Make and bake drop cookìes as dìrected on pouch. Cool completely, at least 20 mìnutes. Set asìde 4 cookìes for garnìsh.
- In food processor, process half of the remaìnìng cookìes to coarse crumbs. Remove to medìum bowl. Contìnue to process second half of remaìnìng cookìes to coarse crumbs; add to bowl. Stìr ìn melted butter untìl well blended. In ungreased 13x9-ìnch (3-quart) glass bakìng dìsh, press cookìe crumb mìxture fìrmly ìn bottom. Set asìde.
- In large bowl, beat cream cheese spread, powdered sugar and jam wìth electrìc mìxer on medìum speed untìl smooth, scrapìng down sìde of bowl frequently. Beat ìn 2 cups of the whìpped toppìng. Spread over cookìe crust.
- In another medìum bowl, beat dry puddìng mìxes and mìlk wìth whìsk about 2 mìnutes or untìl thìck. Spread over cream cheese mìxture. Drop remaìnìng whìpped toppìng by spoonfuls over puddìng layer; spread evenly. Cover and refrìgerate 4 hours.
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- Full Recipe @ bettycrocker.com
