cup chopped pecans (totally optional, but you'll be glad you did)
Serving Size: 1 (127) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 71 g41 %
Total Fat 7.9 g12 %
Saturated Fat 4.8 g24 %
Cholesterol 2.9 mg
Sodium 134.5 mg
Dietary Fiber 1.8 g7 %
Sugars 22.5 g89 %
Protein 1.6 g
Make the boxed cake mix according to the directions on the back, pour batter in a 9x13 inch pan and bake according to box instructions.
When baked, remove from the oven and let it cool completely.
Once it is cool, use the handle of a wooden spoon to poke rows and rows of holes in the cake.
Add the thawed strawberries with syrup into a food processor or blender. Pulse until it is a slushy consistency.
Pour the strawberry puree mixture over the cake and spread it out evenly. Let it soak inches.
While the strawberry puree is soaking in, put 1 cup of cold milk and the instant vanilla pudding mix into a bowl and mix until it thickens. The box of instant pudding says to use 2 cups of milk, but we are only using 1 cup.
Fold the thawed Cool Whip into the pudding mixture. Once well combined, spread it evenly over the top of the cake.
Place the fresh strawberry halves on top of the cake frosting. Sprinkle with the optional chopped pecans.
Refrigerate for at least 4 hours, then slice and serve.