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Ingredients2 h 20 m servings 203 cals
Original recipe yields 16 servings
- Preheat oven to 350 degrees F. Prepare cake batter and bake as directed on package for two 9-inch round baking pans. Cool in pans on wire racks 10 minutes. 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 minutes. (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.
Per Serving: 203 calories; 6.3 g fat; 35.4 g carbohydrates; 2.4 g protein; < 1 mg cholesterol; 376 mg sodium. Full nutrition
ReviewsRead all reviews 2
this was a very good recipe and easy to make. i didn't have any fresh strawberries so i just used a home made strawberry jam that i had and it worked out great. next time i think i will cut a li...