Recipe Rating:
Prep Time: 20 min
Total Time: 35 min
Makes: 8 servings
1 cup milk, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. sugar
2-1/4 cups dry all-purpose baking mix for biscuits
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
4 cups sliced strawberries
1/3 cup sugar
PREHEAT oven to 425°F. Mix 1/2 cup of the milk, sour cream and 3 Tbsp. sugar in large bowl with wire whisk. Stir in baking mix until just blended. Spread evenly into greased 9-inch round cake pan. Bake 12 to 15 min. or until top is golden brown. Remove from pan; cool completely on wire rack.
MEANWHILE, combine dry pudding mix and remaining 1/2 cup milk; blend well. Gently stir in half of the whipped topping until well blended. Mix strawberries and 1/3 cup sugar in large bowl; set aside. Slice cake in half horizontally to make 2 layers.
PLACE bottom cake layer on serving plate; top evenly with half of the strawberry mixture. Spread with pudding mixture; top with top cake layer. Spread with remaining whipped topping; top with remaining strawberry mixture. Serve immediately. Store leftover shortcake in refrigerator.
KRAFT KITCHENS TIPS
Size-Wise
Dessert can be part of a balanced diet but remember to keep tabs on portions.
Substitute
Substitute 2 pkg. (10 oz. each) frozen sliced strawberries for the fresh strawberries.
Make Ahead
NUTRITION INFORMATION
Nutrition (per serving)
Calories 360
Total fat 12g
Saturated fat 8g
Cholesterol 10mg
Sodium 590mg
Carbohydrate 60g
Dietary fiber 2g
Sugars 32g
Protein 4g
Vitamin A 4%DV
Vitamin C 80%DV
Calcium 10%DV
Iron 8%DV
