1 1/4 cups
cold milk, divided
2 1/4 cups
3 1/2 ounces
Jello Instant Vanilla Pudding Mix
Cool Whip Topping, thawed, divided
sliced fresh strawberries
- HEAT oven to 425°F.
- WHISK 1/2 cup milk, sour cream and 3 tablespoons sugar in large bowl until blended. Add baking mix; stir just until moistened. Spread onto bottom of 9-inch round pan sprayed with cooking spray. Bake 12 to 15 minute or until golden brown. Cool 10 min.; remove to wire rack. Cool completely.
- BEAT pudding mix and remaining milk in medium bowl with whisk 2 minute Stir in half the COOL WHIP. Toss strawberries with 1/3 cup sugar.
- CUT cake horizontally in half; stack layers on plate, filling with half the strawberry mixture and all the pudding mixture. Top with remaining COOL WHIP and strawberry mixture.