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Twisted Strawberry Shortcake

Prep time 20 mins
Other time 30 mins
Yield Makes 20 servings (1/2 cup each)


  • 2 packages (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
  • 1 quart (4 cups) cold milk
  • 2 cups thawed COOL WHIP Whipped Topping
  • 1 package (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 White Chocolate, grated

How to Make It

  1. PREPARE pudding mixes with milk in large bowl as directed on package. Gently stir in whipped topping.

    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.

    REFRIGERATE at least 30 min. or until ready to serve. Store leftover dessert in refrigerator.

    Nutritional Information
    Calories: 170
    Total fat: 5 g
    Saturated fat: 5 g
    Cholesterol: 5 mg
    Sodium: 300 mg
    Carbohydrate: 29 g
    Dietary fiber: 1 g
    Sugars: 23 g
    Protein: 3 g
    Vitamin A: 2% DV
    Vitamin C: 25% DV
    Calcium: 10% DV
    Iron: 0% DV