Banana Cream Strawberry Shortcake

Recipe by: Tracy L. Hughes

Serves: 8-10

Prep time: 30 mins


1 – 8 count Pillsbury Grands Buttermilk Biscuits

1 – 8 oz pkg cream cheese, softened

2 quarts strawberries

2 – 3.4 oz pkgs Jello Banana Cream pudding mix

3 1/2 cups of milk

1 tbsp cinnamon

1 tsp nutmeg

1 – 16 oz Cool Whip

Preparation


Start by cutting the stems off the strawberries and washing. Cut strawberries into thin slices and place in medium bowl. Add cinnamon, and nutmeg to the strawberries and combine until well coated. Refrigerate until needed.

Prepare buttermilk biscuits according to package directions. Remove from oven and let cool.

In a medium size bowl, using a hand mixer, beat the softened cream cheese until smooth. Add the dry pudding mix and beat until combined. Continuing to beat, slowly add in the milk. Once all the milk is added beat on low for an additional one (1) minute. Mixture may be slightly lumpy but this okay. Refrigerate until molded.

In a large deep glass bowl cover the bottom with four (4) of the Grands Biscuits. Often it is necessary to break up the biscuits to cover most of the area of the bottom of the bowl. Continue by layering with 1/2 of the pudding mix, then 1/2 of the Cool Whip and 1/2 of the strawberries; repeat the layering once more. Cover and refrigerate until ready to serve.