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Instead of refrigerating dessert for 3 hours, freeze it for just 1 hour or until firm before cutting into squares.
Garnish each square with a dollop of additional thawed COOL WHIP Whipped Topping and vanilla wafer.
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.
* 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.
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!
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.