Saturday, July 7, 2007

My Favorite Dessert

Twisted Strawberry Shortcake

2 pkg. (4-serving size each) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
1 qt. (4 cups) cold milk
2 cups thawed Cool Whip Whipped Topping
1 pkg. (12 oz) store-bought angel food cake, cut into 1/2-in. cubes
1/3 cup orange juice or orange-flavored liqueur
3 cups sliced fresh strawberries
5 squares Baker's Premium White Baking Chocolate, grated

Prepare pudding mixes with milk as directed on package. Gently stir in whipped topping.

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 grated chocolate. Top with layers of remaining cake cubes, pudding, strawberries and grated chocolate.

Refrigerate at least 30 minutes or until ready to serve.

Makes 20 servings

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