Prep Time
20 Mins
Yield
Makes 8 servings

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

You May Like

Ratings & Reviews