Strawberry Cream Shortcake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I got the idea of this recipe from Paula Deen, but I just changed it around a little bit. Now I've been making this for a couple of years, and it turns out great each time. So yummy! Ingredients:
1 (8 ounce) package cream cheese, softened |
1/2 cup margarine, softened |
3 cups milk |
1 (12 ounce) container whipped topping |
2 (3 1/2 ounce) boxes french vanilla pudding mix |
1 frozen pound cake, thawed |
1 cup powdered sugar |
1 (10 ounce) box frozen strawberries, thawed |
Directions:
1. In a medium bowl, mix together the cream cheese, margarine, and powdered sugar. Set aside.
2. In a large bowl, mix together the pudding mixes with the milk (mix for two minutes), then add the cream cheese mixture.
3. Once this is mixed together, then fold in the whipped topping.
4. Cut the pound cake into approximately 20 slices.
5. Arrange a layer of pound cake in a 9 x 13 x 2 dish. Cover with cream cheese mixture.Spread all of the strawberries over this and cover with cream cheese mixture.
6. Add another layer of pound cake, and then finish with the remaining cream cheese mixture.
7. Keep refrigerated!
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