Twisted Strawberry Shortcake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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This is one of those things you make that you wished you didn't have to share. If you want some you better get in line first because it's gone before you know it. Ingredients:
2 pkg. (4-serving size each) jell-o vanilla flavor instant pudding & pie filling |
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 or orange-flavored liqueur |
3 cups sliced fresh strawberries |
5 squares baker's premium white baking chocolate, grated |
Directions:
1. Prepare pudding mixes with milk in large bowl as directed on package. Gently stir in whipped topping.
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. or until ready to serve. Store leftover dessert in refrigerator.
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