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OREO® Strawberry Shortcake

OREO® Strawberry Shortcake recipe
photo by:kraft
Layers of cake with pudding, fresh strawberries, whipped topping and chopped chocolate sandwich cookies on top? Don't mind if we do.
20 min
50 min
16 servings
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What You Need

pkg.  (2-layer size) yellow cake mix with pudding in the mix
cups  water
cup  oil
 OREO Cookies, coarsely chopped (about 2 cups), divided
cups  sliced fresh strawberries plus 8 whole strawberries
tub  (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

PREHEAT oven to 350°F. Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed until moistened. Beat 2 min. on medium speed. Stir in 1/2 cup of the chopped cookies. Pour evenly into 2 greased and floured 9-inch round cake pans.

BAKE 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min.; remove from pans. Cool completely.

ADD 1 cup of the chopped cookies and the sliced strawberries to whipped topping in large bowl; stir gently. Place 1 of the cake layers on serving plate; spread with half of the whipped topping mixture. Cover with second cake layer; spread top with remaining whipped topping mixture. Sprinkle with remaining chopped cookies just before serving. Garnish with whole strawberries. Store in refrigerator.

Kraft Kitchens Tips

Size Wise
Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One cake makes enough for 16 servings.
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