VANILLA BARS:
- 1 box vanilla cake mix
- 2 large eggs
- 1/3 cup vegetable oil
STRAWBERRY CRUMBLE:
- 1 (3oz.) package strawberry JELLO mix, dry
- 1 (3 oz.) package vanilla instant pudding mix, dry
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup all-purpose flour, divided
COOL WHIP FROSTING:
- 1 (8 oz.) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz.) tub Cool Whip topping, thawed
Instructions
- Preheat oven to 350F degrees. Line 9×9 cake pan with aluminum foil and spray with non-stick cooking spray. Set aside.
- In a large bowl, using an electric or stand mixer, mix together the cake mix, eggs, and vegetable oil until combined and dough forms.
- Press dough evenly into prepared pan using a spatula. Bake for 20 minutes or until edges are lightly brown. Let cool completely before frosting.
MAKE CRUMBLE:
- In a small bowl combine the strawberry gelatin mix, 4 Tablespoons butter, and 1/2 cup flour. Using a fork to mix ingredients together until crumble forms. In another small bowl, combine the vanilla pudding mix, 4 Tablespoons butter, and 1/2 cup flour. Using a fork to mix ingredients together until crumble forms.
- Spread both the strawberry and vanilla crumble onto a lined cookie sheet with parchment paper or a silicon baking mat. Bake at 350F degrees for 10 minutes. *Check crumble at 5 minutes, stirring so that the crumble doesn’t burn. Place pan in freezer for 10 minutes to cool down the crumble quickly to sprinkle on top of bars.
MAKE FROSTING:
- In a large bowl, using an electric or stand mixer, mix together the cream cheese, powdered sugar, vanilla extract, and Cool Whip blending on high until frosting is light and fluffy.
- Frost top of cooled bars and sprinkle a generous amount crumble on top. Cut into squares and enjoy!
Notes
*STORE: Store leftover bars in an airtight container in the refrigerator for up to 1 week.
