Strawberry Shortcake Trifle

Layer delicious strawberries, vanilla pudding and cake in our Strawberry Shortcake Trifle. This Strawberry Shortcake Trifle is almost too pretty to eat!

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

4 cups fresh strawberries , sliced

2 Tbsp. sugar

1/3 cup strawberry jam

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1-1/2 cups cold milk

1-1/2 cups thawed COOL WHIP Whipped Topping

1. Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. Meanwhile, toss berries with sugar. Refrigerate 30 min.

2. Wrap 1 cake in Reynolds Wrap® Aluminum Foil; freeze for another use. Cut remaining cake horizontally in half; spread bottom layer with jam. Top with remaining cake layer. Use 2-1/2-inch cookie cutter to cut circle from center of cake; set aside. Cut remaining cake into 2-inch pieces.

3. Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.

4. Layer half <u>each</u> of the cake pieces, berries (with juices) and pudding mixture in large glass bowl; repeat layers. Top with reserved cake round. Refrigerate 4 hours.

Strawberry Shortcake Trifle

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