Strawberry Shortcake Squares

1. 1

   CRUSH 40 of the wafers; mix with 3 tablespoons of the sugar and the margarine until well blended. Press firmly onto bottom of 13x9-inch baking pan; set aside.

2. 2

   POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. Gently stir in whipped topping. Spread half of the pudding mixture over crust; top with remaining 24 wafers. Cover with remaining pudding mixture.

3. 3

   REFRIGERATE at least 3 hours. Meanwhile, toss strawberries with remaining 1 tablespoons sugar. Cover and refrigerate until ready to serve. Cut dessert into 24 squares. Serve each square topped with about 2 tablespoons of the strawberry mixture. Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

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