Strawberry Shortcake Fudge Recipe 455

STRAWBERRY SHORTCAKE FUDGE

Steps:

• Line an 8x8 pan with foil or parchment paper.
• Combine the cookie crumbs and melted butter. Stir until well mixed. Press firmly into the bottom of the prepared pan. Set aside.
• In a large sauce combine 3 cups white chocolate chips, butter, salt, and sweetened condensed milk. Stir until melted and smooth.
• Add the marshmallow cream and Jello powder. Stir until melted and smooth again.
• Pour the hot fudge on top of the crust. Let set completely in the refrigerator for a few hours. Bring to room temperature before cutting. Cut into 49 squares.
• Place 1/4 cup white chocolate chips and shortening in microwave safe bowl. Heat for 30 seconds. Stir and repeat until melted and smooth.
• Spoon into plastic bag and cut off one tip. Drizzle over fudge squares. Top with sprinkles if desired. Store on the counter in a sealed container for up to 5 days.

STRAWBERRY SHORTCAKE

Steps:

• Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
• Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
• In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
• Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
• Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

STRAWBERRY SHORTCAKE FUDGE

Steps:

• Line a square (8"-x-8" or 9"-x-9") baking pan with parchment paper then spray with cooking spray.
• In a small saucepan over medium heat, combine white chocolate chips, sweetened condensed milk, strawberry Jell-O powder, butter, vanilla, and salt. Cook, stirring often, until melted and smooth.
• Reduce heat to medium-low and add marshmallow fluff and food coloring. Stir until melted.
• Remove from heat and immediately pour half into the prepared pan. Arrange a single layer of Nilla wafers on top of the fudge and pour remaining fudge over top. Sprinkle with crushed wafers and pink sprinkles.
• Refrigerate until firm, 2 to 3 hours, then slice into squares.