No Bake Strawberry Lush Dessert Recipes

NO BAKE STRAWBERRY LUSH DESSERT

Steps:

• Be sure to set out your cream cheese ahead of time, so it can soften. Then wash the strawberries, hull them, and prepare them, so they're ready to go.
• To make the Dream Whip filling, add the Dream Whip, milk, and vanilla to a large mixing bowl.
• Whisk them together, according to package directions, 'til the mixture begins to form soft peaks. It'll take about 4 minutes.
• In a separate bowl, whip the cream cheese well.
• Then add both the cream cheese and the powdered sugar to the Dream Whip mixture, and whisk for about 3 to 5 minutes, or 'til smooth and creamy.
• To mix up the vanilla pudding, add both pudding mixes and the milk to a clean mixing bowl.
• Whisk them together for about 2 minutes, and let sit for 3 to 5 more minutes. The pudding will thicken up more as it sits.
• Layer vanilla wafers on the bottom of a 9×13 baking dish.
• Spread the vanilla pudding over the vanilla wafers.
• Add a layer of sliced strawberries on top of the pudding.
• Then add a final layer of Dream Whip on top of the strawberries.
• Cover and refrigerate your strawberry shortcake lush for at least 4 hours before serving.
• When you're ready to serve the dessert, sprinkle chunked strawberries and cookie crumbs all over the top of the Dream Whip cream cheese layer.
• Then just scoop and serve! You can even add a dollop of whipped topping.
• Be sure to store this in the fridge if not serving right away. Keep any leftovers in the fridge, as well.

STRAWBERRY SHORTCAKE LUSH

Steps:

• Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the butter, granulated sugar and 1 1/2 cups of the crushed cookies in a medium bowl. Press the mixture into the prepared baking dish and freeze to set, about 15 minutes.
• Combine the cream cheese, confectioners' sugar, vanilla and salt in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Fold in 3/4 cup of the whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula, then top with 2 cups of the diced strawberries. Refrigerate for 15 minutes to set.
• Meanwhile, make the instant pudding according to the package directions. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate at least 2 hours to set.
• Before serving, sprinkle the remaining cookie crumbs and diced strawberries over the top.

BERRY LUSH

Steps:

• Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes.
• In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch pan or baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In medium bowl, beat cream cheese, powdered sugar and jam with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. Sprinkle 2 cups of the blueberries over cream cheese mixture.
• In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Drop by spoonfuls over berry layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
• When ready to serve, sprinkle raspberries and remaining 1 cup blueberries on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

STRAWBERRY SHORTCAKE LUSH

Steps:

• Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 20 minutes. Set aside 4 cookies for garnish.
• In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In large bowl, beat cream cheese spread, powdered sugar and jam with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
• In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
• When ready to serve, crumble remaining 4 cookies; sprinkle cookies and strawberries on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

STRAWBERRY ANGEL FOOD LUSH

Steps:

• Cut up the angel food cake into 1 inch squares, arrange them on the bottom of a 9x13 pan. Set the pan aside for later.
• In a medium bowl add the cream cheese, milk, and the powdered sugar. Whip together using a handheld mixer or whisk.
• Add in half of the cool whip, vanilla extract, and whisk together.
• Pour the cream cheese sugar mixture over the cut up angel food cake cubes. Using a spatula smooth out the mixture evenly.
• Add the rest of the cool whip and spread as evenly as possible.
• In another small bowl combine the coulis and sliced strawberries and mix together.
• Pour over the top of the cool whip layer and spread evenly using a spatula.
• Refrigerate for at least an hour before serving, you can refrigerate up to 3 days!