What You Need:

1 (18 oz.) pkg. refrigerated sugar cookie dough
2 tbsp of sugar
1 qt. of fresh strawberries, washed, stems removed and sliced
1 (3.4 oz.) box of instant vanilla pudding and pie filling
1 C of cold milk
1 1/2 C of frozen whipped topping, thawed

How to Make It:

Allow the oven to preheat to 350 degrees.
Turn two nine inch round cake pans upside down and cover them both with foil.
Remove the foil, turn the pans over and carefully line each pan with the fitted foil.
Remove the cookie dough and cut in half.
Fit the dough pieces into the prepared cake pans and press it out with your fingers to cover the bottom of the pan all the way to the edges.
Sprinkle the sugar evenly over both pieces of dough.
Bake the dough for 20 minutes or until a light golden brown.
Place the pans on a wire rack and cool for 10 minutes.
Carefully remove the baked dough from the pans using the foil as handles.
Place them back on the wire racks and cool for 20 minutes.
Place the pudding mix into a bowl.
Add the milk and beat with an electric mixer for 2 minutes or until thickened.
Fold the whipped topping into the mixture well.
Remove the foil from 1 cookie layer and place the cookie layer on a plate.
Spread half of the pudding mixture over the cookie layer.
Top with half of the sliced strawberries.
Repeat the layers again using 1/2 of the remaining pudding mix and all the strawberries.
Top with dollops of the remaining pudding mixture.
Cover and refrigerate for at least 1 hour before serving.

Makes 8 servings

This shortcake can be a little messy to make. Be sure to teach your children about being clean in the kitchen. It’s important they learn food handling, washing their hands and keeping a clean working space. Let them fancy up their cake by adding a few whole strawberries as garnish.

Preparation Time: approximately 30 minutes
Baking Time: approximately 20 minutes
Cooling Time: approximately 1 hour 30 minutes
Total Time: approximately 2 hours 20 minutes