Suzanne McDaniel
Melissa
mommyinaprilx2
Filed under: Make It Monday
1 roll Pillsbury refrigerated sugar cookies, well chilled
2 Tablespoons sugar
1 lb. fresh strawberries
1 box (4-serving size) vanilla instant pudding
1 cup milk
3/4 cup cool whip or whipping cream
10 whole strawberries, if desired
Heat oven to 350. Line 2 (9-inch) round cake pans with foil so edges extend over the sides of the pan and spray foil with cooking spray. Cut cookie dough in half. Press half of the dough in the bottom of each pan. Sprinkle with 1 tablespoon of sugar. Bake 20 minutes or until light golden brown. Cool in pans on wire racks for 10 minutes.
Use foil to lift cookie layers from pans and place on racks. Cool completely, around 20 minutes.
Slice 1 lb. strawberries and set aside. In a bowl, beat pudding and milk with whisk about 2 minutes or until thickened. In another small bowl with electric mixer, beat whipping cream until stiff peaks form. (Or use cool whip and skip this step!) Fold whipped cream into pudding mix. Reserve 1/2 cup for garnish.
Remove foil from cookie layers. Place 1 layer on serving plate. Spread half of the pudding mixture over cookie and layer with strawberries. Place second layer on top of strawberries and top with remaining pudding mixture and strawberries.
Spoon reserved pudding mixture onto center of shortcake. Refrigerate at least 1 hour before serving. Cut into wedges to serve. Top each with a whole strawberry, if desired.
This is delicious!! Enjoy!
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