Shelby's Strawberry Shortcake

Course: Dessert

Cuisine: North American

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings: servings

Calories: 648kcal

Author: Lord Byron's Kitchen

Remember those pink and white ice cream bars with the crumb coating? If you loved those, then you're already a fan of Shelby's Strawberry Shortcake. Prepared in a jar or as a pie, this is a simple to prepare dessert that will have your guests begging for more!

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Ingredients

For the Cream Cheese Filling:

16 ounces cream cheese, softened (2 8-ounce blocks)
1 cup confectioner's sugar
12 ounces Cool Whip, thawed (one large container)

For the Crumb Topping:

1 box vanilla pudding mix (85 grams or 3 ounces)
1 box strawberry jello mix (85 grams or 3 ounces)
1/4 cup all-purpose flour
2 tablespoons butter, softened
1 package Golden Oreos

For the Base:

3 1/2 cups graham crumbs
1/2 cup butter, melted
1/2 teaspoon ground cinnamon

Instructions

For the Crumb Topping:

Preheat oven to 350 degrees F. Add the strawberry jello powder to a bowl along with the butter. The butter must be soft! I cannot be melted, but it must be super soft. Even though my butter sits are room temperature, for this recipe, I measure out the butter into a small bowl and microwave it on low speed for five seconds. Again, super soft, but not melted is the key.Beat the butter into the jello until well combined. It will become very bright pink and look like sand.
Now, add in the vanilla powder and beat it into the pink mixture. Be sure to use the same amount of vanilla pudding powder as the strawberry jello powder!
Finally, beat in the flour until mixed through and no white spots are left. Spread this mixture out onto a parchment-lined baking sheet. Bake for 8 minutes. Remove from oven and allow to cool for 3 minutes. Transfer baking sheet to your fridge and let the mixture cool for at least 15 minutes.

For the Cream Cheese Filling:

Next, in a mixing bowl, beat the cream cheese for a few minutes just to make it creamy.
Add in the confectioner’s sugar and beat until smooth.
Add in the cool whip and mix into the cream cheese mixture. Refrigerate this for at least 15 minutes.

For the Base:

In another bowl, whisk together the graham crumbs and the cinnamon.
Next, melt the butter in the microwave. Pour the melted butter over the graham crumb mixture.
Beat on low speed until the butter is well incorporated into the graham crumbs. This mixture will be crumbly.

Assembly:

If making a pie, transfer all of the graham crumb mixture to a lightly greased pan. Pressing lightly, distribute the mixture evenly over the bottom of the pan and up the sides.
If making in jars, add four tablespoons of the mixture to each jar. Use a spoon to press lightly on the mixture to get an even layer.
By now, the jello and vanilla pudding mixture should be fully cooled. Transfer this to a food processor. Pulse this mixture until it’s crumbly. Transfer to a bowl.
Place the Oreos into the food processor and pulse until crumbly. Transfer this to the same bowl as the strawberry mixture. Toss to combine and set aside.
Next, spread your cool whip mixture onto the prepared pie base. Or add 8 tablespoons of the mixture into each of the jars, if using. Spread evenly over the graham crumb layer.
Lastly, top the pie or the jars with the strawberry and Oreo mixture.
Cover the pie with plastic wrap, or place the lids on the jars. Refrigerate for at least 3 hours before serving.

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