Sweet strawberries and a cream cheese, white chocolate pudding topping over angel food cake!
I am READY for spring. How about you? The only good thing about winter in my opinion is snow, and the storms that we've had this year were really duds. I was looking forward to taking Wesley sledding for the first time and it just hasn't happened!
This White Chocolate Strawberry Shortcake is spring in a 9x9 baking dish. It's messy and I'm telling you, you won't care one bit. This one actually calls for dry milk and don't skip it - the dry milk really gives it a richer flavor. Ditch the plate, just grab a big serving spoon and dig right in!
6 shortcake dessert shells (the circle ones they sell next to the strawberries at most grocery stores)
6 oz container vanilla yogurt
1/3 cup dry milk powder
8 oz package cream cheese, softened
1/4 cup sugar
3/4 cup Cool Whip
3.3 oz package instant white chocolate pudding mix
1 1/2 cups cold water
1 pint fresh strawberries, hulled and sliced
Slice dessert shells in quarters and arrange on the bottom of a 9x9 baking dish. Place half of sliced strawberries over dessert shells. In a medium bowl, combine yogurt, dry milk, and cool whip; set aside. In a large bowl, whisk pudding mix and water until well combined. The pudding should begin to thicken, but still be runny. Add softened cream cheese and sugar, stirring to combine well. Gently mix in yogurt mixture. Spread half of white chocolate filling over strawberries in dish. Layer with remaining strawberries and white chocolate filling. Refrigerate at least an hour before serving. Which will be really hard to do!