Strawberry Shortcake Trifle

By barbsjustagirl

Ingredients

• 1 pkg. (2-layer size) white cake mix
• 4 cups fresh strawberries, sliced
• 2 Tbsp. sugar
• 1/3 cup strawberry jam, divided
• 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

Details

Servings 8
Preparation time 30mins
Cooking time 35mins

Preparation

Step 1

PREPARE cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool cakes in pans 10 min.; remove from pans. Cool completely. Meanwhile, toss berries with sugar. Refrigerate 30 min.

WRAP 1 cake in 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.