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Strawberry Shortcake

Ingredients
  • 1/4 cup Sour Cream
  • 1-1/4 cups cold milk, divided
  • 3 Tbsp. sugar
  • 2-1/4 cups all-purpose baking mix
  • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 4 cups sliced fresh strawberries
  • 1/3 cup sugar
Directions
  1. Heat oven to 425°F.
  2. Whisk sour cream, 1/2 cup milk and 3 Tbsp. sugar in large bowl until blended. Add baking mix; stir just until moistened. Spread onto bottom of 9-inch round pan sprayed with cooking spray. Bake 12 to 15 min. or until golden brown. Cool 10 min.; remove to wire rack. Cool completely.
  3. Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP. Toss strawberries with 1/3 cup sugar.
  4. Cut cake horizontally in half; stack layers on plate, filling with half the strawberry mixture and all the pudding mixture. Top with remaining COOL WHIP, then strawberry mixture.

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