A buttery pecan shortbread crust, with layers of fresh fruit and a decadent cream filling.
Please excuse me while I hide in the corner somewhere and eat all of this tasty dessert by myself.
I’m kidding of course, it wouldn’t be right not to share. But I can’t say it wouldn’t be tempting. I just love this type of dessert. I tend to side more with the fruity desserts. Sorry all you chocolate lovers, (my husband) but fruity cream cheese desserts is where it’s at.
To make this delicious dessert, I start with crushing a full package of pecan shortbread cookies, in a food processor. This will create a powder like texture, and will help your crust hold together better once baked. Add melted butter to the food processor and pulse till butter is evenly mixed in with the ground cookies.
Press in the bottom of a 9inch springform pan and bake@ 350 for approximately 12 minutes. Set aside to cool.
The next step is preparing your fruit and Jello layers. These take a bit of time to start to setup. So it’s a good idea to start these while your crust is baking. They’ll need to be slightly set and jelled before adding to the springform pan. You don’t want liquid running into your bottom cream layers. The fruit layers will finish setting once the dessert is allowed proper time to set completely in fridge.
Mixing the cream layer is super easy and quick. Minimal ingredients go into preparing this creamy concoction. It’s a perfect mix of cream cheese, vanilla pudding and cool whip. So simple, but so good.
Once all the elements are ready to be layered, it’s time for the fun part.
Add half the cream cheese mixture unto the cooled pecan crust.
Add semi-set blueberry layer and top with remaining cream cheese mixture.
Top with semi-set strawberry layer. Place in refrigerator for an hour or until Jello has completely set.
Then remove springform pan outer ring to reveal the inner layers
This dessert is wonderfully fresh and would great on any spring or summer day!
- 1 package of Pecan Sandies cookies
- 1 stick of butter, melted
- 1 (16 ounce) Cool Whip
- 1 (8 ounce) cream cheese
- 1 small box vanilla pudding mix
- 1 small box strawberry Jello
- 1 small box blue Jello
- ¼ cup sugar
- 1 pint fresh blueberries
- 1 pound fresh strawberries
- 2 cups water
- Using a food processor, pulse entire package of cookies until they become powdery. Add in melted stick of butter, and continue to pulse until butter and cookies are completely blended
- Press cookie mix into a 9 inch springform pan. Bake at 350 degrees for 12 minutes, or until crust becomes slightly brown. Set aside to cool
- Thinly slice strawberries and add sugar. Allow them to set for approximately 10 minutes or until sugar is dissolved. Meanwhile on the stovetop bring 1 cup of water to a boil. Stir in blue Jello mix and continue to stir for 2 minutes. Add fresh blueberries and set in the refrigerator to cool and begin to semi-set
- Once sugar has dissolved on strawberries, bring 1 cup of water to a boil. Stir in strawberry Jello and continue stirring for an additional 2 minutes. Add fresh strawberries with juice and set in the refrigerator to cool and to begin to semi-set
- With a mixer, whip cream cheese until it becomes fluffy. Add in Cool Whip, and vanilla pudding. Mix until blended well
- Add half cream cheese mix to cooled shortbread crust. Add blueberry Jello layer. Next add the remaining cream cheese mixer, and top with strawberry Jello mixture
- Place in the refrigerator and allow Jello to set completely before removing the springform ring