SHORTCUT SHORTCAKE

Shortcut Shortcake image

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.

Provided by Taste of Home

Time 20m

Yield 12-15 servings.

Number Of Ingredients 6

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

Steps:

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. , 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.

Nutrition Facts : Calories 215 calories, Fat 7g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 256mg sodium, Carbohydrate 35g carbohydrate (30g sugars, Fiber 1g fiber), Protein 2g protein.