Strawberry Cookies And Crème Pudding Recipes

STRAWBERRY PUDDING COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Beat the butter with the sugar, vanilla pudding mix and the strawberry Jell-O mix. Add the egg and blend until well combined.
• Add the flour (gluten free or traditional) and the baking soda.
• Fold in the white chocolate chips*
• Form small balls of dough and place on the parchment lined baking tray.
• Bake for 12-13 minutes.
• Let cool completely before adding the optional glaze.**

STRAWBERRIES AND CREAM PUDDING COOKIES

Steps:

• Heat the oven to 375.
• In a large mixing bowl, combine the butter and sugars.
• Mix until completely smooth, about 30 seconds.
• Add the eggs and almond extract and mix again.
• In a small bowl, add the flour, pudding, salt, baking soda, and corn starch.
• Whisk to combine.
• Add to the wet ingredients and mix until smooth.
• Stir in the chocolate chips and scoop out into balls on a cookie sheet.
• Bake for 8-10 minutes.

STRAWBERRIES AND CREAM COOKIES

Steps:

• Heat the oven to 350 F.
• In a small bowl, whisk the flour, salt, and baking soda.
• In a large mixing bowl, whisk the melted butter and sugar.
• Add vanilla and eggs to the bowl with the butter and sugar. Whisk until fully incorporated and glossy, about 30 seconds.
• Add the dry ingredients, then use a flexible spatula to mix until only a few streaks of flour remain in the dough.
• Add chocolate chips and crushed strawberries. Mix until the flour disappears.
• Using a 1 1/2-tablespoon scoop (or measuring spoons), scoop 12 balls of dough onto a parchment-lined baking sheet.
• Press a few extra chips and a piece or two of a crushed strawberry into the top of each scoop of dough.
• Bake for about 12 minutes, rotating at the halfway point.
• Let cookies cool to room temperature (or eat warm). Cookies will keep for up to three days on the counter in an airtight container.

STRAWBERRIES AND CREAM DESSERT SQUARES

Steps:

• Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
• In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

STRAWBERRIES N CREAM PUDDING COOKIES RECIPE - (4.4/5)

Steps:

• 1.Preheat oven to 350. 2.Cream butter, shortening, sugar and jello together. Add eggs and vanilla; mix well. 3.In a separate bowl, mix together pudding mix, flour, baking soda and salt. Slowly add to creamed mixture. Mix well. 4.Stir in white chocolate chips. 5.Spoon onto a lightly greased baking sheet. Bake for 10 - 12 minutes. Remove from oven. Leave on cookie sheet 1 minute before removing to wire rack.

STRAWBERRIES 'N' CREAM CAKE MIX COOKIES RECIPE BY TASTY

Steps:

• Combine cake mix, strawberries, oil, and eggs in a mixing bowl.
• Add in cream cheese and lightly mix allowing the cream cheese to still be visible and not all the way mixed in.
• Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
• Bake at 350°F (180°C) for 10-12 minutes.
• Enjoy!

STRAWBERRY COOKIES AND CRèME PUDDING

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP and crushed cookies.
• Spoon into 8-cup plastic container; cover.
• Freeze 4 hours or until firm. Serve scooped into serving bowls and topped with berries.

STRAWBERRY PUDDING DESSERT

Steps:

• Hull strawberries and slice in 1/4-inch thick slices, about 3 slices per strawberry.
• Mix whole milk, condensed milk, and pudding mix together in a bowl; condensed milk will sink to the bottom, so mix well. Fold in whipped topping without mixing too much.
• Layer a 9x13-inch baking pan with 1/2 of the wafer cookies, followed by 1/2 of the strawberries. Pour in 1/2 of the pudding mixture over top. Repeat with a second layer of wafers, strawberries, and pudding.
• Refrigerate to let dessert firm up before serving, 2 to 3 hours.