Dessert

Strawberry Shortcake Trifle

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prep time

30 min

total time

6 hr 10 min

makes

8 servings, 1 cup (250 mL) each

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photo by:

kraft

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What You Need

1 pkg. (2-layer) white cake mix

4 cups fresh strawberries, sliced

2 Tbsp. sugar

1/3 cup Kraft Pure Strawberry Jam

1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding

1-1/2 cups cold milk

1-1/2 cups thawed Cool Whip Whipped Topping

Make It

PREPARE cake batter and bake as directed on package for 2 (9-inch) round cake layers. 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. Cover with top cake layer. Use 2-1/2-inch cookie cutter to cut circle from centre of cake stack; 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.

RESERVE 2 berry slices. Layer half each of the cake pieces, remaining berries (with juices) and pudding mixture in large glass bowl; repeat layers. Top with reserved cake round and berries. Refrigerate 4 hours.