COOKIES & CREAM STRAWBERRY SHORTCAKE
Layers of cake with pudding, fresh strawberries, whipped topping and chopped chocolate sandwich cookies on top? Don't mind if we do.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield Makes 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed until moistened. Beat 2 min. on medium speed. Stir in 1/2 cup of the chopped cookies. Pour evenly into 2 greased and floured 9-inch round cake pans.
- Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min.; remove from pans. Cool completely.
- Add 1 cup of the chopped cookies and the sliced strawberries to whipped topping in large bowl; stir gently. Place 1 of the cake layers on serving plate; spread with half of the whipped topping mixture. Cover with second cake layer; spread top with remaining whipped topping mixture. Sprinkle with remaining chopped cookies just before serving. Garnish with whole strawberries. Store in refrigerator.
Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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