Strawberries and Cream Shortcake
Ingredients
- 1 package pound cake mix 18 1/4 or 18 1/2-ounce
- 1 14-ounce can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
- 1/2 cup cold water
- 1 package instant vanilla flavor pudding mix 4-serving size
- 1 container frozen non-dairy whipped topping, thawed (1 3/4 cups) 4-ounces
- 1 quart fresh strawberries cleaned, hulled and halved (about 1 1/2 pounds)
Instructions
- Prepare pound cake mix as package directs; pour into prepared 9-inch round pans. Bake according to package directions. Cool.
- In large bowl, mix sweetened condensed milk and water; beat in pudding mix. Chill 5 minutes. Fold in whipped topping. Place 1 cake layer on serving plate. Top with half each of pudding mixture and strawberries. Repeat layers. Refrigerate leftovers.