1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
4 cups sliced fresh strawberries
1/3 cup sugar
How to Make It
HEAT oven to 425° F.
BEAT 1/2 cup milk, sour cream and 3 Tbsp. sugar in large bowl with whisk until well blended. Stir in baking mix just until moistened. Spread onto bottom of greased 9-inch round pan. Bake 12 to 15 min. or until golden brown. Cool in pan 5 min. Remove cake from pan to wire rack; cool completely.
BEAT pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP. Toss strawberries with 1/3 cup sugar.
CUT cake horizontally in half to make 2 layers; stack on plate, filling with half the strawberry mixture and all the pudding mixture. Top with remaining COOL WHIP and strawberry mixture. Serve immediately.
Nutritional Information Calories: 360 Total fat: 12 g Saturated fat: 8 g Cholesterol: 10 mg Sodium: 590 mg Carbohydrate: 60 g Dietary Fiber: 2 g Sugars: 33 g Protein: 5 g Vitamin A: 4% DV Vitamin C: 80% DV Calcium: 10% DV Iron: 8% DV
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