Strawberry Shortcake Squares - cooking recipe

Ingredients

64 vanilla wafers, divided
1/4 cup sugar, divided
5 tablespoons margarine or 5 tablespoons butter, melted
2 1/2 cups cold milk
2 (4 ounce) packages vanilla flavor instant pudding and pie filling mix
1 1/2 cups thawed Cool Whip Topping
3 cups sliced strawberries

Preparation

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.
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.
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.