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Strawberry Shortcake Squares

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“From www.nabiscoworld.com. I'm posting here for safe keeping. It sounds like a yummy summer dessert. Cook time is chill time. You need 2 of the 4 serving size packages of pudding mix; I did not have a package handy, so could not check the actual ounces.”
READY IN:
3hrs 15mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. CRUSH 40 of the wafers; mix with 3 tablespoons of the sugar and the margarine until well blended. Press firmly onto bottom of 13x9-inch baking pan; set aside.
  2. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. Gently stir in whipped topping. Spread half of the pudding mixture over crust; top with remaining 24 wafers. Cover with remaining pudding mixture.
  3. REFRIGERATE at least 3 hours. Meanwhile, toss strawberries with remaining 1 tablespoons sugar. Cover and refrigerate until ready to serve. Cut dessert into 24 squares. Serve each square topped with about 2 tablespoons of the strawberry mixture. Refrigerate leftovers.

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