Double-Chocolate Strawberry Shortcake

Dip a fresh strawberry in chocolate—twice. That's how deeply chocolatey we've made this strawberry shortcake.

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1 pkg. (2-layer size) chocolate cake mix

1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding

3/4 cup cold milk

1-1/2 cups thawed COOL WHIP Whipped Topping

3 Tbsp. strawberry jam

2 cups sliced fresh strawberries , divided

1 tsp. powdered sugar

1. Prepare cake batter and bake as directed on package for 2 (9-inch) round pans. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.

2. Beat pudding mix and milk in large bowl with whisk 2 min. (Pudding will be thick.) Gently stir in COOL WHIP.

3. Place 1 cake layer on plate; spread with jam. Top with layers of half <u>each</u> of the pudding mixture and strawberries; cover with remaining cake layer. Top with remaining pudding mixture. Refrigerate 1 hour. Top with remaining strawberries and sprinkle with sugar just before serving.

Double-Chocolate Strawberry Shortcake

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