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Ingredients
- 1 1/4 cups Milk, divided
- 1/4 cup Breakstone's Sour Cream
- 3 Tbsp Sugar
- 2 1/4 cups All-purpose Baking Mix
- 1 (3.4 Oz) Package Jell-o Vanilla Flavor Instant Pudding
- 1 (8 Ounce) Tub Cool Whip Whipped Topping, thawed, divided
- 4 cups sliced Strawberries
- 1/3 cup Sugar
Details
Servings 8
Preparation time 20mins
Cooking time 35mins
Adapted from cake.betterrecipes.com
Preparation
Step 1
HEAT oven to 425 degrees.
BEAT 1/2 cup milk, sour cream and 3 tablespoons sugar in large bowl with whisk until well blended. Stir in baking mix just until moistened. Spread onto bottom of greased 9-inch round pan. Bake 12 to 15 minutes or until golden brown. Remove from pan to wire rack; cool completely.
BEAT pudding mix and remaining milk in medium bowl with whisk 2 minutes. Stir in half COOL WHIP. Toss strawberries with 1/3 cup sugar.
CUT cake horizontally in half; stack layers on plate, filling with half strawberry mixture and all pudding mixture. Top with remaining COOL WHIP and strawberry mixture. Serve immediately.
Helpful Tips:
Substitute: Substitute 2 packages (10 ounces each) frozen sliced strawberries for the fresh strawberries.
Make Ahead Tip: This dessert is best when assembled right before serving. You can assemble this dessert in minutes if you have all your ingredients ready. Bake cake ahead and cool. Have strawberries sliced and mixed with sugar. Make sure COOL WHIP is thawed.
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