Categories: Dessert

Ingredients

• 1 cup milk, divided
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 3 Tbsp. sugar
• 2-1/4 cups dry all-purpose baking mix for biscuits
• 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 4 cups sliced strawberries
• 1/3 cup sugar

Directions

1. PREHEAT oven to 425°F. Mix 1/2 cup of the milk, sour cream and 3 Tbsp. sugar in large bowl with wire whisk. Stir in baking mix until just blended. Spread evenly into greased 9-inch round cake pan. Bake 12 to 15 min. or until top is golden brown. Remove from pan; cool completely on wire rack.

2. MEANWHILE, combine dry pudding mix and remaining 1/2 cup milk; blend well. Gently stir in half of the whipped topping until well blended. Mix strawberries and 1/3 cup sugar in large bowl; set aside. Slice cake in half horizontally to make 2 layers.

3. PLACE bottom cake layer on serving plate; top evenly with half of the strawberry mixture. Spread with pudding mixture; top with top cake layer. Spread with remaining whipped topping; top with remaining strawberry mixture. Serve immediately. Store leftover shortcake in refrigerator.

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