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Double-Chocolate Strawberry Shortcake

Prep Time:
15 min

Total Time:
2 hr 20 min

Makes:
16 servings, one piece each

What You Need

1 pkg. (2-layer size) chocolate cake mix

3/4 cup cold milk

1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding

1-1/2 cups thawed COOL WHIP Whipped Topping

3 Tbsp. strawberry jam

2 cups sliced fresh strawberries, divided

1 tsp. powdered sugar

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.

Kraft Kitchens Tips

Substitute

Prepare as directed, using fat free milk, JELL-O Chocolate Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.

Substitute

Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding.

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