Strawberry Shortcake Squares

1. CRUSH 40 wafers; mix with 3 tablespoons of sugar and margarine. Press onto bottom of a 13" x 9" pan.

2. BEAT pudding mixes and milk in a large bowl with whisk for 2 minutes. Stir in COOL WHIP; spread half over crust. Cover with layers of remaining wafers and pudding mixture. Refrigerate for 3 hours. Meanwhile, toss strawberries with remaining sugar. Refrigerate until ready to use.

3. CUT dessert into squares to serve; top with berry mixture.


Shortcut
Instead of refrigerating dessert for 3 hours, freeze it for just 1 hour or until firm before cutting into squares.

Special Extra
Garnish each square with a dollop of additional thawed COOL WHIP Whipped Topping and a NILLA Wafer.

No-Mess Crumb Crust
Place 40 wafers in large resealable plastic bag. Use a rolling pin to crush the wafers in the bag. Add sugar and margarine; press down bag to remove excess air, then seal bag. Squeeze bag until mixture is well blended. Empty contents of bag into pan. Use back of spoon or small measuring cup to press crumb mixture onto bottom of pan.