Prep Time:20 min |
Total Time: 35 min | Makes: 8 servings, 1/8 dessert (195 g) each
Ingredients:
- 1-1/4 cups cold milk, divided
- 1/4 cup sour cream
- 3 Tbsp. sugar
- 2-1/4 cups all-purpose baking mix
- 1 pkg. (4-serving size) JELL-O Vanilla Instant Pudding
- 1-1/2 cups thawed COOL WHIP Whipped Topping, divided
- 4 cups sliced fresh strawberries
- 1/3 cup sugar
HEAT oven to 425°F. Beat 1/2 cup milk, sour cream and 3 Tbsp. sugar in large bowl with whisk until well blended. Add baking mix; stir just until moistened. Spread onto bottom of greased 9-inch round pan. Bake 12 to 15 min. or until golden brown. Remove from pan to wire rack; cool completely.
BEAT pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in half the Cool Whip. Toss strawberries with 1/3 cup sugar; set aside. Cut cake horizontally in half.
PLACE bottom cake layer on plate; top with half the strawberries. Spread with pudding mixture; cover with top cake layer. Spread with remaining Cool Whip; top with remaining strawberries. Serve immediately. Refrigerate leftovers.