Shortcut Shortcake

Name: Shortcut Shortcake
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

6 ingredients

2 steps

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

Directions

1

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.
2

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.