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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