Double-Chocolate Strawberry Shortcake

By ldelmas

Ingredients

• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
• 3/4 cup cold milk
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 3 Tbsp. strawberry jam
• 2 cups sliced fresh strawberries, divided
• 1 tsp. powdered sugar

Preparation

Step 1

HEAT oven to 350ºF.

PREPARE cake batter and bake as directed on package for 2 (9-inch) round pans. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.

BEAT pudding mix and milk in large bowl with whisk 2 min. (Pudding will be thick.) Gently stir in COOL WHIP.

PLACE 1 cake layer on plate; spread with jam. Top with layers of half each of the pudding mixture and strawberries; cover with remaining cake layer. Top with remaining pudding mixture. Refrigerate 1 hour. Top with remaining strawberries and sprinkle with sugar just before serving.