Double-Chocolate Strawberry Shortcake

By eliorakiah

Prep Time: 15 min
Total Time: 2 hr 20 min

Nutrition Information
Calories 280, Total fat 14 g, Saturated fat 3.5 g, Cholesterol 40 mg, Sodium
390 mg, Carbohydrate 37 g, Dietary fiber 1 g, Sugars 24 g, Protein 4 g

Substitute
Prepare as directed, using fat free milk, JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling and COOL WHIP LITE Whipped Topping.

Substitute
Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding & Pie Filling.

Ingredients

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

Details

Servings 16
Adapted from kraftfoods.com

Preparation

Step 1

PREHEAT oven to 350ºF. Prepare cake batter and bake as directed on package for two 9-inch round baking pans. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool completely.

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. (Mixture will be thick.) Gently stir in whipped topping.

PLACE one cake layer on serving 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 at least 1 hour. Top with remaining strawberries and sprinkle with sugar just before serving. Store in refrigerator.