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Strawberry Cream Shortcake

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

  1. 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 DessertDessertCakeStrawberryBerryFruitNut FreeEasyMake AheadNo-CookElectric MixerSpringSummerCookbooks
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