This shortcake can be a little messy to make. Be sure to teach your children about being clean in the kitchen. It's important they learn food handling, washing their hands and keeping a clean working space. Let them fancy up their cake by adding a few whole strawberries as garnish.
- Allow the oven to preheat to 350 degrees.
- Turn two nine inch round cake pans upside down and cover them both with foil.
- Remove the foil, turn the pans over and carefully line each pan with the fitted foil.
- Remove the cookie dough and cut in half.
- Fit the dough pieces into the prepared cake pans and press it out with your fingers to cover the bottom of the pan all the way to the edges.
- Sprinkle the sugar evenly over both pieces of dough.
- Bake the dough for 20 minutes or until a light golden brown.
- Place the pans on a wire rack and cool for 10 minutes.
- Carefully remove the baked dough from the pans using the foil as handles.
- Place them back on the wire racks and cool for 20 minutes.
- Place the pudding mix into a bowl.
- Add the milk and beat with an electric mixer for 2 minutes or until thickened.
- Fold the whipped topping into the mixture well.
- Remove the foil from 1 cookie layer and place the cookie layer on a plate.
- Spread half of the pudding mixture over the cookie layer.
- Top with half of the sliced strawberries.
- Repeat the layers again using 1/2 of the remaining pudding mix and all the strawberries.
- Top with dollops of the remaining pudding mixture.
- Cover and refrigerate for at least 1 hour before serving.