Strawberry Cookie Short Cake
What You Need:
- 1 (18 oz.) pkg. refrigerated sugar cookie dough or homemade sugar cookie dough
- 2 tbsp of sugar
- 1 qt. of fresh strawberries, washed, stems removed and sliced
- 1 (3.4 oz.) box of instant vanilla pudding and pie filling
- 2 Cups cold milk
- 1 1/2 C of frozen whipped topping, thawed
Allow the oven to preheat to 350 degrees.
Turn two nine inch round cake pans upside down and cover them both with foil.
Remove the foil, turn the pans over and carefully line each pan with the fitted foil.
Use enough cookie dough to cover bottom of pan. Press dough with your fingers to cover the bottom of the pan all the way to the edges.Sprinkle the sugar evenly over both pieces of dough.
Bake the dough for 20 minutes or until a light golden brown.
Place the pans on a wire rack and cool for 10 minutes.
Carefully remove the baked dough from the pans using the foil as handles.
Place them back on the wire racks and cool for 20 minutes.
Place the pudding mix into a bowl.
Add the milk and beat with an electric mixer for 2 minutes or until thickened.
Fold the whipped topping into the mixture well.
Remove the foil from 1 cookie layer and place the cookie layer on a plate.
Spread half of the pudding mixture over the cookie layer.
Top with half of the sliced strawberries.
Top with second cookie.
Repeat the layers again using 1/2 of the remaining pudding mix and all the strawberries.
Top with dollops of the remaining pudding mixture.
Store in the fridge.
Quick Strawberry Cookie Cake
For a quicker and just as yummy version of this recipe skip the pudding layer and use frosting.
Makes 8 servings
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