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Strawberry Shortcake Trifle

Strawberry Shortcake Trifle recipe
photo by:kraft
The only thing better than strawberry shortcake, cream on top? The same—with creamy vanilla pudding and whipped topping all over.
30 min
5 hr 40 min
8 servings, 1 cup each
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What You Need

pkg.  (2-layer size) white cake mix
cups  fresh strawberries, sliced
Tbsp.  sugar
cup  strawberry jam
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
cups  cold milk
cups  thawed COOL WHIP Whipped Topping

Make It

PREPARE cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. Meanwhile, toss berries with sugar. Refrigerate 30 min.

WRAP 1 cake in foil; freeze for another use. Cut remaining cake horizontally in half; spread bottom layer with jam. Top with remaining cake layer. Use 2-1/2-inch cookie cutter to cut circle from center of cake; set aside. Cut remaining cake into 2-inch pieces.

BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.

LAYER half each of the cake pieces, berries (with juices) and pudding mixture in large glass bowl; repeat layers. Top with reserved cake round. Refrigerate 4 hours.

Kraft Kitchens Tips

Second cake layer can be stored in freezer up to 3 months before using as desired.
Make Ahead
Dessert can be stored in refrigerator overnight before serving.
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