creamy strawberry shortcake cups
Creamy strawberry shortcake cups are a no-bake layered dessert.
Ingredients
- 25 double stuffed golden vanilla sandwich cookies
- ½ cup freeze-dried strawberries
- 2 3.4 oz packets instant cheesecake pudding mix
- 4 cups half & half
- 1 ½ cups fresh strawberries diced
- 1 cup whipped topping
Instructions
- In a food processor, blend cookies and freeze-dried strawberries into fine crumbs. Set aside.
- In a large bowl, whisk together pudding mix and half & half until smooth.
- Fold in diced strawberries and refrigerate for 15–20 minutes to thicken.
- Add about ½ cup of crumb mixture to the bottom of each serving cup and press gently.
- Spoon about ½ cup of pudding mixture over the crumbs.
- Add another layer of crumbs, then another layer of pudding.
- Refrigerate until ready to serve.
- Pipe whipped topping on top and garnish with remaining crumbs and fresh strawberry slices.
- These creamy strawberry shortcake cups are best served chilled for the perfect texture.
Notes
- Substitute whipped topping with homemade whipped cream
- Use vanilla pudding instead of cheesecake flavor if desired
- Add banana slices for variation
- Use low-fat dairy options if preferred