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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Fresh strawberries, instant pudding and Twinkies make this shortcake fast and flavorful. Even my son-in-law, who usually doesn't like dessert, enjoys this one, says Jo Smith of Camden, Arkansas. Ingredients:
2 cups cold milk |
1 package (5.1 ounces) instant vanilla pudding mix |
1 package (15 ounces) cream-filled sponge cakes |
4 cups sliced fresh strawberries |
1 carton (8 ounces) frozen whipped topping, thawed |
additional strawberries, halved, optional |
Directions:
1. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; set aside. Slice sponge cakes in half lengthwise; place filling side up in an ungreased 13-in. x 9-in. dish. Spread pudding over the top.
2. Arrange sliced strawberries over pudding. Spread whipped topping over berries. Cover and refrigerate for at least 1 hour before cutting. Garnish with strawberry halves if desired. Refrigerate leftovers. Yield: 12-15 servings.
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