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Shortcut Shortcake Recipe

Fresh strawberries, instant pudding and Twinkies make this shortcake fast and flavorful. "Even my son-in-law, who usually doesn't like dessert, enjoys this one," says Jo Smith of Camden, Arkansas.

This recipe is:

Quick

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Shortcut Shortcake Recipe

Prep: 20 min. + chilling

Yield: 12-15 Servings

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Ingredients

2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1 package (15 ounces) cream-filled sponge cakes
4 cups sliced fresh strawberries
1 carton (8 ounces) frozen whipped topping, thawed
Additional strawberries, halved, optional

Directions

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; set aside. Slice sponge cakes in half lengthwise; place filling side up in an ungreased 13-in. x 9-in. dish. Spread pudding over the top.
Arrange sliced strawberries over pudding. Spread whipped topping over berries. Cover and refrigerate for at least 1 hour before cutting. Garnish with strawberry halves if desired. Refrigerate leftovers. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 piece) equals 215 calories, 7 g fat (4 g saturated fat), 9 mg cholesterol, 256 mg sodium, 35 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Shortcut Shortcake in Quick Cooking May/June 2005, p62