Twisted Strawberry Shortcake

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prep time

20 min

total time

50 min

makes

photo by:

kraft

recipe by: kraft

what you need

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

4 cups cold milk

2 cups thawed Cool Whip Whipped Topping

1 pkg. (284 g) store-bought angel food cake, cut into 1/2-inch cubes

1/3 cup orange juice or orange-flavoured liqueur

3 cups sliced fresh strawberries

5 squares Baker's White Chocolate, grated

make it

PREPARE pudding mixes with milk as directed on package. Gently stir in whipped topping.

PLACE cake cubes in large bowl. Drizzle orange juice over cake, then toss to coat. Place half of the cake cubes in deep glass serving bowl; cover with layers of half each of the pudding mixture, strawberries and chocolate. Top with layers of remaining cake cubes, pudding mixture, strawberries and chocolate.

REFRIGERATE at least 30 minutes or until ready to serve.

kraft kitchens tips

How to Easily Grate the Chocolate

Baker's Semi-Sweet Chocolate also works well in this recipe. To easily grate chocolate, microwave unwrapped squares on MEDIUM for 15 seconds before grating.