Strawberry Shortcake Bars #mother'sday #desserts

I would make these Strawberry Shortcake Bars finished with a huge amount of the best piece of those Good Humor bars, the strawberry disintegrate! I could simply eat a bunch or two of this delightful disintegrate, it's astounding!

I think I have to put it on everything like treats, cakes, cupcakes, frozen yogurt, yogurt whatever I am eating needs some strawberry vanilla disintegrate on it. Trust me it's that great!

Also try our recipe Strawberries and Cream Magic Bars

These Strawberry Shortcake Bars are a favorite summer dessert with a out of this world CRUMBLE topping!

Ingredients
VANILLA BARS:

•  1 box vanilla cake mix
•  2 large eggs
•  1/3 cup vegetable oil

STRAWBERRY CRUMBLE:

•  1 (3oz.) package strawberry JELLO mix, dry
•  1 (3 oz.) package vanilla instant pudding mix, dry
•  1/2 cup (1 stick) unsalted butter, softened
•  1 cup all-purpose flour, divided

COOL WHIP FROSTING:

•  1 (8 oz.) package cream cheese, softened
•  1 cup powdered sugar
•  1 teaspoon vanilla extract
•  1 (8 oz.) tub Cool Whip topping, thawed

Instructions

1. Preheat oven to 350F degrees. Line 9x9 cake pan with aluminum foil and spray with non-stick cooking spray. Set aside.
2. In a large bowl, using an electric or stand mixer, mix together the cake mix, eggs, and vegetable oil until combined and dough forms.
3. Press dough evenly into prepared pan using a spatula. Bake for 20 minutes or until edges are lightly brown. Let cool completely before frosting.

MAKE CRUMBLE:

1. In a small bowl combine the strawberry gelatin mix, 4 Tablespoons butter, and 1/2 cup flour. Using a fork to mix ingredients together until crumble forms. In another small bowl, combine the vanilla pudding mix, 4 Tablespoons butter, and 1/2 cup flour. Using a fork to mix ingredients together until crumble forms.
2. Spread both the strawberry and vanilla crumble onto a lined cookie sheet with parchment paper or a silicon baking mat. Bake at 350F degrees for 10 minutes. *Check crumble at 5 minutes, stirring so that the crumble doesn't burn. Place pan in freezer for 10 minutes to cool down the crumble quickly to sprinkle on top of bars.

MAKE FROSTING:

1. In a large bowl, using an electric or stand mixer, mix together the cream cheese, powdered sugar, vanilla extract, and Cool Whip blending on high until frosting is light and fluffy.
2. Frost top of cooled bars and sprinkle a generous amount crumble on top. Cut into squares and enjoy!

Notes
*STORE: Store leftover bars in an airtight container in the refrigerator for up to 1 week.

Read more our recipe Jack Daniel’s Honey Cranberry Tea

Source : https://bit.ly/2U2AECr