cup sour cream
cup dry baking mix for biscuits
package (4 serving size) vanilla instant pudding and pie filling
(8 oz) tub cool whip, thawed
cups sliced strawberries
Preheat oven to 425*. Mix 1/2 cup milk, sour cream and sugar in large bowl with wire whisk. Stir in baking mix just until blended. Spread evenly into a greased 9 inch round cake pan. Bake 12-15 minutes or until top is golden brown. Remove from pan; cool completely on wire rack. Combine dry pudding mix and remaining milk; blend well. Gently stir in half of cool whip until well blended. Mix strawberries and 1/3 cup sugar in large bowl. Set aside. Slice cake horizontally to make 2 layers. Place bottom cake layer on serving plate; top evenly with 1/2 of strawberry mixture. Spread with pudding mixture; top with top cake layer. Spread with remaining cool whip; top with remaining strawberry mixture. Serve immediately. Store leftovers in refrigerator.