Ingredients:
VANILLA BARS:
1 box vanilla cake mix
2 large eggs
1/3 cup vegetable oil
STRAWBERRY VANILLA CRUMBLE:
1 (3 oz.) package strawberry gelatin mix, dry
1 (3 oz.) package vanilla INSTANT pudding mix, dry
1/2 cup unsalted butter, divided
1 cup all purpose flour, divided
COOL WHIP FROSTING:
1 cup powdered sugar
1 teaspoon vanilla extract
1 tub (8 oz.) Cool Whip, thawed
Directions:
PRE-STEP: Preheat oven to 350F degrees. Line 9x9 cake pan with aluminum foil and spray with non-stick cooking spray. Set aside.
STEP 1: In a large bowl, using an electric or stand mixer, mix together the cake mix, eggs, and vegetable oil until combined and dough forms.
STEP 2: 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:
STEP 3: 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.
STEP 4: Spread both the strawberry and vanilla crumble on to 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:
STEP 5: 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.
STEP 5: Frost top of cooled bars and sprinkle a generous amount crumble on top. Cut into squares and enjoy!
STEP 1: In a large bowl, using an electric or stand mixer, mix together the cake mix, eggs, and vegetable oil until combined and dough forms.
STEP 2: 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:
STEP 3: 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.
STEP 4: Spread both the strawberry and vanilla crumble on to 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:
STEP 5: 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.
STEP 5: Frost top of cooled bars and sprinkle a generous amount crumble on top. Cut into squares and enjoy!
Note: These can be stored in an airtight container for up to 5 days in the refrigerator.
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Source (credit):http://deliciouslysprinkled.com/strawberry-shortcake-bars/
STRAWBERRY SHORTCAKE BARS