Twisted Strawberry Shortcake

Twisted Strawberry Shortcake

Ingredient

• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1 qt. (4 cups) cold milk
• 2 cups thawed COOL WHIP Whipped Topping
• 1 (12 oz.) prepared angel food cake, cut into 1/2-inch cubes
• 1/3 cup orange juice
• 3 cups sliced fresh strawberries 
• 5 oz. BAKER'S White Chocolate, grated

Method
Tap or click steps to mark as complete
Beat pudding mixes and milk in large bowl with whisk 2 min. Gently stir in COOL WHIP.
Place cake cubes in large bowl. Drizzle orange juice over cake, then toss to coat. Place half of the cake cubes in deep glass serving bowl; cover with layers of half each of the pudding mixture, strawberries and chocolate. Top with layers of remaining cake cubes, pudding mixture, strawberries and chocolate.
Refrigerate at least 30 min. before serving. Store leftover dessert in refrigerator. Enjoy it!

Classic Strawberry Shortcakes

Classic Strawberry Shortcakes

Ingredients

• 1 quart (4 cups) strawberries, sliced 
• 1/4 cup sugar
• 2 1/3 cups Original Bisquick™ mix
• 1/2 cup milk
• 3 tablespoons sugar
• 3 tablespoons butter or margarine, melted
• 1/2 cup whipping cream

Directions

1 Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
2 In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
3 Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
4 Split warm shortcakes; fill and top with strawberries and whipped cream. Enjoy!