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Twisted Strawberry Shortcake

Twisted Strawberry Shortcake recipe
photo by:kraft
Our Twisted Strawberry Shortcake looks a lot like a trifle—layered with fresh berries, pudding, citrusy angel food cake and white chocolate.
20 min
50 min
20 servings, 1/2 cup each
Magazine Acquisition

What You Need

pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
qt.  (4 cups) cold milk
cups  thawed COOL WHIP Whipped Topping
pkg.  (12 oz.) store-bought angel food cake, cut into 1/2-inch cubes
cup  orange juice
cups  sliced fresh strawberries
oz.  BAKER'S White Chocolate, grated

Make It

BEAT pudding mixes and milk in large bowl with whisk 2 min. Gently stir in COOL WHIP.

PLACE cake cubes in large bowl. Drizzle orange juice over cake, then toss to coat. Place half of the cake cubes in deep glass serving bowl; cover with layers of half each of the pudding mixture, strawberries and chocolate. Top with layers of remaining cake cubes, pudding mixture, strawberries and chocolate.

REFRIGERATE at least 30 min. before serving. Store leftover dessert in refrigerator.

Kraft Kitchens Tips

Adult Version
Substitute orange-flavored liqueur for the orange juice.
Prepare using BAKER'S Semi-Sweet Baking Chocolate. Or, substitute your favorite drained canned fruit for the sliced fresh strawberries.
How to Easily Grate the Chocolate
Warm chocolate in the microwave on MEDIUM (50%) 15 sec. to soften slightly before grating.
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