Twisted Strawberry Shortcake

By carol gorman

Our Twisted Strawberry Shortcake looks a lot like a trifle—layered with fresh berries, pudding, citrusy angel food cake and white chocolate.

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Ingredients

• 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
• 4 cups cold milk
• 2 cups thawed Cool Whip Whipped Topping
• 1 pkg. (284 g) store-bought angel food cake, cut into 1/2-inch cubes
• 1/3 cup orange juice or orange-flavoured liqueur
• 3 cups sliced fresh strawberries
• 5 oz. Baker's White Chocolate, grated

Preparation

Step 1

Prepare pudding mixes with milk as directed on package. Gently stir in whipped topping.

Place cake cubes in large bowl. Drizzle orange juice over cake, then toss to coat. Place half of the cake cubes in deep glass serving bowl; cover with layers of half each of the pudding mixture, strawberries and chocolate. Top with layers of remaining cake cubes, pudding mixture, strawberries and chocolate.

Refrigerate at least 30 minutes or until ready to serve.