HEAVENLY STRAWBERRY ROLL

By gammy

Ingredients

• 1 PACKAGE (16 OZ) ANGEL FOOD CAKE MIX
• 1/4 CUP POWDERED SUGAR
• 3 CUPS FRESH STRAWBERRIES, DIVIDED
• 1 PACKAGE (3.4 OZ) JELL-0 VANILLA FLAVOR INSTANT PUDDING
• 1 CUP COLD MILK
• 1 8 OZ CONTAINER COOL WHIP TOPPING, THAWED AND DIVIDED

Preparation

Step 1

HEAT OVEN TO 350 DEGREES
LINE 15X10X1 INCH PAN WITH PARCHMENT PAPER; SPRAY WITH COOKING SPRAY. PREPARE CAKE AS DIRECTED ON PACKAGE; POUR INTO PREPARED PAN. SPREAD BATTER TO COVER BOTTOM OF PAN. (PAN WILL BE FULL) BAKE 20 TO 22 MINUTES OR UNTIL TOP IS GOLDEN BROWN AND CAKE SPRINGS BACK WHEN TOUCHED LIGHTLY IN CENTER. COOL IN PAN 30 MINUTES.
SIFT SUGAR OVER CLEAN KITCHEN TOWEL. INVERT CAKE IMMEDIATELY ONTO TOWEL; REMOVE PAN. CAREFULLY PEEL PARCHMENT. STARTING AT ONE LONG SIDE ROLL UP CAKE AND TOWEL TOGETHER. COOL COMPLETELY. RESERVE 1 CUP BERRIES; COARSELY CHOP REMAINING BERRIES.
BEAT PUDDING MIX AND MILK IN MEDIUM BOWL WITH WHISK 2 MINUTES. REFRIGERATE 5 MINUTES. STIR IN 1 CUP COOL WHIP AND CHOPPED BERRIES. UNROLL CAKE; WRAP IN PLASTIC WRAP. REFRIGERATE 1 HOUR. UNWRAP JUST BEFORE SERVING; PLACE, SEAM-SIDE DOWN ON PLATTER. FROST WITH REMAINING COOL WHIP. TOP WITH RESERVED BERRIES.