Strawberry Shortcake Squares

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prep time

15 min

total time

3 hr 15 min

makes

photo by:

kraft

recipe by: kraft

what you need

64 Nilla Vanilla Wafers, divided

1/4 cup sugar, divided

5 Tbsp. non-hydrogenated margarine, melted

2-1/2 cups cold milk

2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding

1-1/2 cups thawed Cool Whip Whipped Topping

3 cups sliced strawberries

make it

CRUSH 40 of the wafers; mix with 3 Tbsp. of the sugar and the margarine until well blended. Press onto bottom of 13x9-inch pan; set aside.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. 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.

REFRIGERATE at least 3 hours. Meanwhile, toss strawberries with remaining 1 Tbsp. sugar. Cover and refrigerate until ready to serve. Cut dessert into 24 squares. Serve each square topped with about 2 Tbsp. of the strawberry mixture. Refrigerate leftovers.

kraft kitchens tips

Make it Easy

Instead of refrigerating, freeze dessert for 1 hour before cutting into squares to serve.

Special Extra

Garnish each square with a dollop of additional thawed Cool Whip Whipped Topping and a Nilla Wafer.

No-Mess Crumb Crust

Place 40 of the wafers in large resealable plastic bag. Use a rolling pin to crush the wafers in the bag. Add sugar and margarine; press down bag to remove excess air, then seal bag. Squeeze bag until mixture is well blended. Empty contents of bag into pan. Use the back of a spoon or small measuring cup to firmly press crumb mixture onto bottom of pan.