Strawberry Shortcake Crumble Bars (Print Version)

# Ingredients:

→ Vanilla Bars

01 - 1 box vanilla cake mix
02 - 2 large eggs
03 - 1/3 cup vegetable oil

→ Strawberry Crumble

04 - 1 package (3 oz) strawberry gelatin mix, dry
05 - 1 package (3 oz) vanilla instant pudding mix, dry
06 - 1/2 cup (1 stick) unsalted butter, softened and divided
07 - 1 cup all-purpose flour, divided

→ Cool Whip Frosting

08 - 1 package (8 oz) cream cheese, softened
09 - 1 cup powdered sugar
10 - 1 teaspoon vanilla extract
11 - 1 tub (8 oz) Cool Whip topping, thawed

# Instructions:

01 - Preheat oven to 350°F (175°C). Line a 9x9-inch pan with aluminum foil and coat with non-stick cooking spray. Set aside.
02 - In a large bowl, blend vanilla cake mix, eggs, and vegetable oil using an electric mixer until a dough forms.
03 - Spread dough evenly in prepared pan. Bake for 20 minutes or until edges are golden brown. Cool completely.
04 - For strawberry crumble, combine strawberry gelatin mix, 4 tablespoons butter, and 1/2 cup flour in a small bowl. Mix with a fork until a crumble forms.
05 - In a separate bowl, combine vanilla pudding mix, 4 tablespoons butter, and 1/2 cup flour. Mix with a fork until a crumble forms.
06 - Spread both strawberry and vanilla crumb mixtures on a parchment-lined baking sheet. Bake at 350°F (175°C) for 10 minutes, stirring at 5 minutes to prevent burning.
07 - Transfer baked crumbles to a container and place in freezer for 10 minutes to cool completely.
08 - In a large bowl, blend softened cream cheese, powdered sugar, vanilla extract, and thawed Cool Whip with an electric mixer on high speed until light and fluffy.
09 - Spread the frosting evenly over the cooled vanilla bar layer. Sprinkle the cooled strawberry and vanilla crumble generously over the top.
10 - Cut into squares and serve immediately or refrigerate until ready to enjoy.

# Notes:

01 - Vary the crumble by using different flavored gelatin mixes such as raspberry or lemon.
02 - Chill assembled bars in the refrigerator before serving for a firmer texture.
03 - Store bars in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.
04 - Allow crumble toppings to cool completely before applying to prevent melting the frosting.

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