Creamy Berry Shortcake

My friend Julie brought this to my house recently when we invited her for dinner.   It was delicious!  My new go-to strawberry shortcake recipe.

Makes 1 9X13 pan
1 package Jello White Chocolate Pudding
1 8 oz package cream cheese
1 container Cool Whip (I am assuming 8 oz)
1 white cake mix
1 box Danish Dessert, raspberry or strawberry flavor
fresh strawberries or raspberries


Make cake according to box instructions and allow to cool before applying topping.

Cream topping:  Make pudding according to package directions.  If you want it more thick, follow the pie filling instructions.  Add softened cream cheese and whip until very smooth. Mix in the container of Cool Whip and then spread the mixture over the cake.

Make Danish Dessert and add fruit.  Serve on top of cake. 

**To make a custard topping for cupcakes, use the following recipe: 

1 cake mix (made to directions)

Mix the following:

4 oz cream cheese-room temperature, whip with mixer

1/4-1/2 of a small container Cool Whip-mix with cream cheese

1 3oz instant vanilla pudding mix-add 1 cup milk and stir

Combine cream cheese/Cool Whip mixture to pudding mixture

Might need to add 1/4-1/2 C powdered sugar if it needs to be a little sweeter (I had ran out of Cool Whip, so the powdered sugar helped with that....it might have been ok if I had had more Cool Whip to add).  

Mixture should be thick.  Put a dollop on top of a cooled cupcake and top with a frozen berry.  These were a huge hit!  

Picture Source: Betty Crocker