TWISTED STRAWBERRY SHORTCAKE
2 packages (3.4 ounces each) vanilla flavor instant pudding
1 qt. (4 cups) cold milk
2 cups thawed whipped topping
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1 (12-ounce) prepared angel food cake, cut into 1/2-inch cubes
1/3 cup orange juice
3 cups sliced fresh strawberries
5 ounces white chocolate, grated
Beat pudding mixes and milk in large bowl with whisk 2 minutes. Gently stir in whipped topping.
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 minutes before serving. Store leftover dessert in refrigerator.