Strawberry Cream Shortcake

Name: Strawberry Cream Shortcake
Yield: serves 8-10
Ingredients: 1 large Sara Lee Pound Cake; One 5.1-ounce package vanilla instant pudding mix; 1 1/2 cups water; 1 cup sweetened condensed milk; 1 teaspoon vanilla extract; One 12-ounce container Cool Whip; 2 cups strawberries, hulled and sliced

December 14, 2011

Recipe information

Yield
serves 8-10

Ingredients

1 large Sara Lee Pound Cake

One 5.1-ounce package vanilla instant pudding mix

1 1/2 cups water

1 cup sweetened condensed milk

1 teaspoon vanilla extract

One 12-ounce container Cool Whip

2 cups strawberries, hulled and sliced

Preparation

Step 1
Slice the cake very thin and lay half the slices in a 13 × 9-inch glass baking dish. In a bowl, combine the pudding mix, water, milk, and vanilla with an electric mixer. Fold in the Cool Whip. Pour half of this over the cake and lay half of the strawberries on top. Repeat to make a second layer.
Step 2
Refrigerate until well chilled.

Paula Deen's Kitchen Classics

TagsFruit Dessert Dessert Cake Strawberry Berry Fruit Nut Free Easy Make Ahead No-Cook Electric Mixer Spring Summer Cookbooks

Recipe notes

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