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Prep Time: 480 Minutes Cook Time: 35 Minutes |
Ready In: 515 Minutes Servings: 30 |
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This recipe was a winner (C. Green) in a local cookbook contest. I can't wait to make this for Thanksgiving. I have a huge family and this makes a ton! (Prep time includes the 8 hours needed for refrigeration) Ingredients:
1 (18 ounce) package strawberry cake mix |
oil (per cake mix directions) |
water (per cake mix directions) |
egg (per cake mix directions) |
1 (6 ounce) package vanilla instant pudding mix |
1 (14 ounce) can sweetened condensed milk |
2 (16 ounce) packages frozen strawberries, thawed (the sweetened ones) |
1 (16 ounce) package strawberry glaze |
32 ounces cool whip, thawed |
1 (16 ounce) package walnuts, chopped |
Directions:
1. Preheat oven to 350ยบ F. Grease and flour sides and bottom of a 16 1/2 x 13 1/2 x 3 1/4 turkey roasting pan.
2. Follow cake mix directions, baking the cake for 32-35 minutes or until done. Remove cake from oven and while cake is still hot, poke holes in it, using the handle of a wooden spoon.
3. In a large mixing bowl, prepare pudding mix as directed on box; add sweetened condensed milk and continue mixing for 2 minutes. Pour pudding mixture over cake and into the holes.
4. In a separate bowl, mix strawberries and pie glaze together. Pour over top of cake. Spoon Cool Whip over the entire cake. Top with walnuts.
5. Cover cake with foil (or with the cover that came with pan) and refrigerate at least 8 hours or overnight.
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