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Press the crust into the bottom of the dish and set aside. In a large bowl, add the pudding and milk together and whisk for 3 to 5 minutes. Place the mixture in the refrigerator to set up slightly. In a medium bowl, use an electric mixer to beat the cream cheese, powdered sugar, and vanilla together until smooth.
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In a medium bowl, beat the softened cream cheese until smooth with a hand mixer. Add 1/2 of one of the containers of whipped topping and mix well. Add the other 1/2 of one of the containers of whipped topping and mix well. Mix in the powdered sugar. Spread the cream cheese mixture evenly on top of the crust. .
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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. 4. In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick.
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Whisk for about 3 to 5 minutes, or 'til smooth and creamy. Slice the angel food cake into 1-inch cubes, and spread those cubes in the bottom of a 9×13 baking dish. Spread the creamy Dream Whip filling over the angel food cake. Once the sauce has cooled, mix the sliced strawberries into the sauce.
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Combine crushed vanilla wafers, melted butter, and chopped nuts in a medium mixing bowl. Press mixture into the bottom of a 9x13 inch pan; bake at 350 degrees for 15 minutes. Set aside to cool. In a separate mixing bowl, combine cream cheese, powdered sugar, and 1 1/2 c. Cool Whip. Layer mixture on cooled crust.
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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.
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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.
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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.
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In a large bowl, mix together the cookie crumbs and melted butter until well combined. Press cookie mixture into a 9x13 inch baking dish. Chill in refrigerator. Meanwhile, in a medium bowl, combine powdered sugar, cream cheese, and 1 cup of whipped topping, and beat with electric mixer until smooth. Spread over cookie layer in pan.
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Place the bowl in the refrigerator to chill for 30 minutes and to allow the Jello mixture to thicken up. Step 4. After the Jello mixture has chilled, remove the baking pan from the freezer and then spread the pink strawberry layer evenly over the cheesecake layer. An offset spatula works great for this. Step 5.
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Set aside. In a separate dish beat, at medium speed, cream cheese, Greek yogurt, powdered sugar and vanilla, until creamy. Add two cups whipped cream and mix. Fold in strawberries. Spread over the Oreo crust. Chill. Whisk instant vanilla pudding powder and milk, for about 2-3 min. Add sour cream and mix.
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Spray 9 x 13 pan with non-stick cooking spray. Mix together crust ingredients and press onto the bottom of the pan. Chill. In a stand mixer with the paddle attachment, mix cream cheese, powdered sugar, and vanilla until light and creamy. Fold in sour cream, then the whipped cream and chopped strawberries.
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Combine the melted butter with the crushed Oreos and then press the mixture into the bottom of a 9X13 pan. With an electric mixer, beat together the powdered sugar and cream cheese until smooth. Stir in 1 cup of the Cool Whip and then spread over the cookie crust. Mix together the pudding mixes and milk until smooth.
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In a large mixing bowl using a hand mixer on medium high speed, beat the cream cheese and vanilla extract until smooth and creamy. Gradually add in the powdered sugar and beat until well incorporated. Using a rubber spatula, fold in one 8 ounce tub of the thawed Cool Whip. Then fold in the diced strawberries.
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Layer The Lush. Spread the cream cheese mixture over the graham cracker crust. Make sure it completely covers the crust up to edges. Gently pour and spread the strawberry jello mixture over the cream cheese. Cover the pan with a lid or plastic wrap and refrigerate for at least 8 hours, or up to overnight is preferred.
