Comida Kraft
Recipe Box

Strawberry Shortcake Squares

Prep Time
15
min.
Total Time
3
hr.
15
min.
Servings

24 servings

In true strawberry shortcake style, these squares have sweet layers topped with fresh berries. Bonus: This dessert can be made ahead for a party.

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What You Need

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Make It

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  • Crush 40 wafers; mix with 3 Tbsp. sugar and margarine. Press onto bottom of 13x9-inch pan.
  • Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP; spread half over crust. Cover with layers of remaining wafers and pudding mixture. Refrigerate 3 hours. Meanwhile, toss strawberries with remaining sugar. Refrigerate until ready to use.
  • Cut dessert into squares to serve; top with berry mixture.

Shortcut

Instead of refrigerating dessert for 3 hours, freeze it for just 1 hour or until firm before cutting into squares.

Special Extra

For easy cleanup, line baking pan with foil using this easy method.  Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed.  Remove foil.  When you turn the pan over, the foil fits perfectly inside the pan.

No-Mess Crumb Crust

Place 40 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 back of spoon or small measuring cup to press crumb mixture onto bottom of pan.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 140
Total fat 6g
Saturated fat 2g
Cholesterol 5mg
Sodium 200mg
Carbohydrate 21g
Dietary fiber 1g
Sugars 15g
Protein 1g
% Daily Value
Vitamin A 4 %DV
Vitamin C 20 %DV
Calcium 4 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this for a get-together this weekend, and it was a huge hit! I made this for a get-together this weekend, and it was a huge hit! It was quick to make and even better that it all could be done the night before! The only change I made is that I baked my crust in a 350-degree oven for 8-10 minutes and let it cool before putting on the other ingredients. I have found that the crust stays together better and is less crumbly. I personally didn't find the topping too "moist" as some reviewers mentioned, but if you wanted to make a firmer top layer, try adding less milk to the pudding mixture or less Cool Whip. It was fantastic for our group, though, just the way it is!
Date published: 2010-07-15
Rated 5 out of 5 by from Those that are saying they cook the crust or don't like it soggy are trying to make a pie. Those that are saying they cook the crust or don't like it soggy are trying to make a pie. The crust is supposed to get softer to taste more like shortcake - and don't change the milk to pudding ratio, there is less milk to begin with and the crust is meant to soak some up. I whipped some real whip cream with 2 tbsp. sugar and some vanilla, and then combined with the pudding. This is terrific!
Date published: 2015-03-02
Rated 4 out of 5 by from This is a great, easy recipe! This is a great, easy recipe! I changed it up a bit to try to make it a little "better for you". The crust does not need the extra 3 Tbsp. sugar since the nilla wafers are sweet enough. I only put one pudding mix in, with 2 cups milk that the box suggests. Then I bought fresh picked strawberries that didnt need any extra sugar. It was a hit, and no one missed the extra sugar.
Date published: 2011-06-26
Rated 5 out of 5 by from I made this recipe for my husband & some friends & it was a hit! I made this recipe for my husband & some friends & it was a hit! It was like a lighter version of cheesecake. The recipe was perfect. I did have to put the dish in the freezer a few minutes before serving so that it was easier to slice & serve. It was delicious.
Date published: 2005-11-07
Rated 4 out of 5 by from I mixed some strawberries in with the pudding mixture and put them in between the wafers. I mixed some strawberries in with the pudding mixture and put them in between the wafers. You can try substituting the wafers with pound cake too! It is just too bad that my strawberry shortcake don't seem to be able to "last" after being away from the fridge. :(
Date published: 2007-05-17
Rated 5 out of 5 by from this was great! this was great!!!! i modified it slighty because i didn't need a such a big size. i did half the recipe and cheated a little and used a pre-made nilla wafer pie crust I bought at the store. it was absolutley fabulous! everyone loved it!!!
Date published: 2008-02-04
Rated 4 out of 5 by from This dessert is wonderful and so pretty to look at as well! This dessert is wonderful and so pretty to look at as well! The only thing I didn't like was that left overs are out of the questions as the Nilla Wafers get soggy. It is still tasty either way :)
Date published: 2010-05-28
Rated 5 out of 5 by from I only had a 6 serving size of sugar free instant pudding. I only had a 6 serving size of sugar free instant pudding. I did one layer of the pudding mixture, strawberries, and then crushed nila wafers. It was delicious. Everyone loved it.
Date published: 2008-05-05
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