Cooks Notes: Sharon Lisk of Charleston writes that she came up with
This dessert when trying to duplicate one she had tasted and enjoyed.
You can make your own cake for this, or simply buy a ready-to-serve
Cake. Sharon says that if you use a 9x13-inch pan, you'll have room for
Two layers; save the whipped topping just for the top.
1 purchased cake (yellow, pound, angel food)
3 oz. Box vanilla or French vanilla instant pudding, prepared with...
1-3/4 cups milk
8 oz. Container prepared whipped topping (Cool Whip)
2 (8 oz.) pkgs. Frozen strawberries with syrup, thawed
Slice cake into uniform 1/2-inch-thick slices and arrange in the bottom
Of a trifle dish or 9x13 pan. Add prepared pudding, then strawberries,
Then top with whipped topping. Refrigerate at least 1 hour. Cake will
Get soggy after about 24 hours, so it's best to use within 12 hours of
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