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.
This recipes is from one of my favorite resources this summer the new Kraft Food Magazine. I am always getting things like that in the mail, but this one is cute, yummy, practical, and always delish....
Check out there website
Some of our other favorites on there is the Bruschetta Steak, Shells with Tomatoe & Basil, Banana Split Cake, and lots more.
1 comment:
Yum. Yummy. Yum!
Oh...my tummy is growling! I can't wait to try these and the other recommened recipes! Thanks Leslie, you are awesome...so glad to have you "aboard."
Post a Comment