Shortcut Shortcake Recipe

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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.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12-15 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12-15 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Shortcut Shortcake in Quick Cooking May/June 2005, p62

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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Shortcut Shortcake

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MY REVIEW
Reviewed Dec. 5, 2011

This was really good. I made it for my nephew's birthday and everyone like it.

MY REVIEW
Reviewed May. 2, 2009

This is an awesome recipe. It always gets compliments and requests for it at gatherings.

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