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Strawberry Shortcake Trifle

Source of Recipe

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Strawberry Shortcake Trifle

Kraftrecipes.com
Recipe by Kraft
13 reviews rate this recipe 4.5 of 5 hearts.
Prep Time 30min. – Chill total time 4 hr. 30 min.
8 servings, 1 cup each

The only thing better than strawberry shortcake, cream on top? The same—with creamy vanilla pudding and whipped topping all over.

What You Need:
• 1 pkg. (2-layer size) white cake mix
• 4 cups fresh strawberries, sliced
• 2 Tbsp. sugar
• 1/3 cup strawberry jam
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1-1/2 cups cold milk
• 1-1/2 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 Reynolds Wrap® Aluminum 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.

One 1-cup serving equals: Calories 320; Total fat 7g (Saturated fat 3.5g); Cholesterol 5mg; Sodium 430mg; Carbohydrate 62g; Dietary fiber 2g; Sugars 45g; Protein 4g