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1
Preheat oven to 350u00b0F. Spray non-stick spray on the bottom and sides of two 9-inch pans (I recommend springform pans), and place parchment on the bottom.
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2
Using a stand mixer; cream the butter and sugar until light and fluffy. Add the eggs one at a time, making sure to incorporate well after each egg. Blend in vanilla.
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3
In a separate bowl, combine the flour, baking powder, and salt. Slowly add the dry ingredients into the creamed mixture, making sure to mix well.
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4
Press the crust mixture into the bottom and 1 1/2 inches up the sides of the prepared pans. Make sure to only put enough in the pans to cover the bottom and no more than 2 inches up the sides, or the baking time will drastically change. Bake for around 20 minutes (please note ovens are different and bake differently). Check for doneness by inserting a toothpick in the center of the cake; it should come out clean when the cake is done.
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5
Let cool in the pan for 5-10 minutes. Then release the springform sides and let the cake cool completely on a wire rack.
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6
To make the vanilla spread, in a medium bowl combine the pudding mix and buttermilk. Whisk them together until smooth and thickened, about 2 minutes. Fold in Cool Whip.
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7
Spread the vanilla mixture over the cookie. Decorate with fruit as desired.
