Make-Ahead Shortcake
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 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
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1 loaf loaf-shaped angel food cake (10-1/2 ounces), cut into 1/2-inch slices
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1/2 cup cold 2% milk
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1 package (5.1 ounces) instant vanilla pudding mix
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1 pint vanilla ice cream, softened
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1 package (6 ounces) strawberry gelatin
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1 cup boiling water
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2 packages (10 ounces each) frozen sweetened sliced strawberries
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Sliced fresh strawberries, optional
Directions
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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.
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2.
Meanwhile, in a large bowl, dissolve gelatin in boiling water; stir in frozen strawberries. Chill until partially set.
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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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