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Strawberry Shortcake Pudding Bars

These Strawberry Shortcake Pudding Bars combine buttery crumbs with fluffy vanilla pudding and fresh strawberries for a nostalgic, no-bake dessert perfect for any occasion.
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Prep Time 15 minutes
Total Time 3 hours
Servings: 9 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 1 package (14.3 oz) golden sandwich cookies Crushed into fine crumbs
  • 1/2 cup unsalted butter Melted
Filling
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 1 1/2 cups cold milk
  • 1 tub (8 oz) whipped topping Thawed
  • 1 cup diced fresh strawberries Ripe for natural sweetness
  • 1/4 cup crushed freeze-dried strawberries For topping

Method
 

Preparation
  1. Crush the sandwich cookies into fine crumbs and stir them thoroughly into the warm melted butter.
  2. Press that buttery mixture firmly into the bottom of a square baking dish.
  3. Whisk the cold milk and dry pudding mix in a big bowl until it gets nice and thick.
  4. Fold the fluffy whipped topping and fresh diced berries gently into the wet pudding.
  5. Spread that creamy filling smoothly right over your prepared cookie crust.
  6. Scatter the freeze-dried strawberry dust evenly all over the top.
  7. Chill the whole pan in the fridge for a few hours until it sets up completely.
Serving
  1. Cut into neat squares or cheerful, imperfect slices and serve chilled on colorful plates.
  2. Add extra diced berries on the side and a flurry of crushed freeze-dried strawberries for texture.
Storage
  1. Keep covered in the fridge for up to 3–4 days.
  2. Add a sprinkle of crushed golden cookies just before serving for a crunchy texture.
  3. Do not freeze, as the whipped topping changes texture when thawed.

Notes

Crush cookies finely for a stable crust. Warm butter binds better. Chill long enough for clean slices. Use ripe strawberries for natural sweetness.