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Make-Ahead Shortcake

Total Time

Prep: 15 min. + chilling

Makes

12 servings

This lovely layered dessert showcases strawberries. "This family favorite has all the satisfaction of traditional strawberry shortcake with just a dash of distinction," she promises.

Ingredients

  • 1 loaf loaf-shaped angel food cake (10-1/2 ounces), cut into 1/2-inch slices
  • 1/2 cup cold 2% milk
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • 1 pint vanilla ice cream, softened
  • 1 package (6 ounces) strawberry gelatin
  • 1 cup boiling water
  • 2 packages (10 ounces each) frozen sweetened sliced strawberries
  • Sliced fresh strawberries, optional

Directions

  1. Arrange cake slices in a single layer in an ungreased 13-in. x 9-in. dish. In a large bowl, beat milk and pudding mix for 2 minutes or until thickened; beat in ice cream. Pour over cake. Chill.
  2. Meanwhile, in a large bowl, dissolve gelatin in boiling water; stir in frozen strawberries. Chill until partially set.
  3. Spoon over pudding mixture. Chill until firm. Garnish with fresh strawberries if desired.

Nutrition Facts

1 piece: 256 calories, 3g fat (2g saturated fat), 11mg cholesterol, 411mg sodium, 56g carbohydrate (37g sugars, 1g fiber), 4g protein.

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