Twisted Strawberry Shortcake

Dish type
Dessert
Serves
20

Ingredients

  • 2 pkg. (3.4 oz. each) JELL-O Vanilla Instant Pudding
  • 1 qt. (4 cups) cold milk
  • 2 cups thawed COOL WHIP Whipped Topping
  • 1 pkg. (12 oz.) store-bought angel food cake, cut into 1/2-inch cubes
  • 1/3 cup orange juice
  • 3 cups sliced fresh strawberries
  • 5 oz. BAKER'S White Chocolate, grated

Directions

Prep Time
20 min. plus refrigerating
  1. BEAT pudding mixes and milk in large bowl with whisk 2 min. Gently stir in COOL WHIP.
  2. 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.
  3. Refrigerate at least 30 min. before serving. Store leftover dessert in refrigerator.
  4. Adult Version: 
Substitute orange-flavored liqueur for the orange juice.
  5. Variation: 
Prepare using BAKER'S Semi-Sweet Baking Chocolate. Or, substitute your favorite drained canned fruit for the sliced fresh strawberries. 

  6. How to Easily Grate the Chocolate: 
Warm chocolate in the microwave on MEDIUM (50%) 15 sec. to soften slightly before grating.

Nutritional Information

Serving Size
1/2 cup
Per Serving
Calories 170, Total Fat 5g, Saturated Fat 3.5g, Cholesterol less than 5mg, Sodium 290mg, Carbohydrate 30g, Protein 3g
Serving Size1/2 cup
Calories170
Total Fat5g
Saturated Fat3.5g
Cholesterolless than 5mg
Sodium290mg
Carbohydrate30g
Fiber1g
Sugars25g
Protein3g
Vitamin A2%DV
Vitamin C25%DV
Calcium10%DV
Iron2%DV