Prep Time
15 Mins
Other Time
2 Hours 5 Mins
Yield
Makes 16 servings (1 piece each)

How to Make It

PREHEAT oven to 350ºF. Prepare cake batter and bake as directed on package for two 9-inch round baking pans. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool completely.

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. (Mixture will be thick.) Gently stir in whipped topping.

PLACE one cake layer on serving plate; spread with jam. Top with layers of half each of the pudding mixture and strawberries; cover with remaining cake layer. Top with remaining pudding mixture. Refrigerate at least 1 hour. Top with remaining strawberries and sprinkle with sugar just before serving. Store in refrigerator.

Nutritional Information
Calories: 280
Total fat: 14 g
Saturated fat: 5 g
Cholesterol: 40 mg
Sodium: 390 mg
Carbohydrate: 37 g
Dietary fiber: 1 g
Sugars: 24 g
Protein: 4 g
Vitamin A: 0% DV
Vitamin C: 20% DV
Calcium: 8% DV
Iron: 10% DV

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