Ingredients:
- Vanilla Pudding: 1 box (3.4 oz) of vanilla instant pudding mix.
- Milk: 1 1/2 cups of nonfat milk.
- Vanilla Extract: 1 teaspoon.
- Cookies: 25 Golden Oreos, or an alternative like vanilla-flavored cookies or graham crackers.
- Unsalted Butter: 2 tablespoons, melted.
- Whipped Topping: 1 1/2 containers (each container is 8 ounces) of Cool Whip Topping. Optionally, you can substitute with an equal amount of freshly whipped cream for a richer taste.
- Fresh Strawberries: 1 pound, hulled, sliced, and patted dry to remove excess moisture.
Equipment:
- Medium-sized mixing bowl
- Large Ziploc bag
- Rolling pin
- 9-inch square baking dish
- Spatula
Directions:
- Prepare the Pudding:
- In a medium-sized bowl, whisk together the vanilla instant pudding mix, nonfat milk, and vanilla extract until well combined.
- Let the mixture sit for about 5 minutes to thicken slightly while you prepare the crust.
- Make the Cookie Crust:
- Place the Golden Oreos or chosen cookies into a large Ziploc bag. Seal the bag and use a rolling pin to crush the cookies into fine crumbs.
- Reserve about 1/2 cup of the cookie crumbs for topping the dessert later.
- Add the melted butter to the bag containing the crushed cookies. Seal the bag again and press the mixture together with your hands to ensure the butter is evenly distributed through the crumbs.
- Pour the buttery cookie crumbs into a 9-inch square baking dish. Gently press the crumbs across the bottom of the dish to form a loose, crumbly crust.
- Assemble the First Layer:
- Fold 8 ounces (one container) of the whipped topping into the thickened pudding until smoothly combined.
- Pour half of the creamy pudding mixture over the cookie crust and spread it into an even layer using a spatula.
- Add the Strawberries:
- Arrange the sliced strawberries in a single layer over the pudding layer. Try to cover the pudding completely so every bite includes some strawberry.
- Top with More Pudding and Whipped Cream:
- Spread the remaining half of the pudding mixture over the strawberries, ensuring the berries are fully covered.
- Dollop the remaining whipped topping (about 8 ounces) over the pudding layer, and gently spread to cover.
- Finish with Cookie Crumbs:
- Sprinkle the reserved cookie crumbs evenly over the top of the whipped topping for added crunch and flavor.
- Chill and Serve:
- Cover the baking dish with plastic wrap or a lid. Refrigerate the dessert for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set properly.
- Serve chilled, slicing into squares or spooning out portions as preferred.
Tips:
- For a vegan version, use a plant-based milk, vegan cookies, vegan butter, and a vegan whipped topping.
- If using fresh whipped cream instead of Cool Whip, lightly sweeten it with a bit of powdered sugar and vanilla extract to complement the other sweet layers.
- Garnish with fresh strawberry slices or mint leaves before serving for a decorative touch.
Enjoy your delicious, refreshing No Bake Strawberry Shortcake!