From Shelly Carey (from Duncan Hines)
Ingredients
1 package Duncan Hines strawberry supreme cake mix
2 (10 oz) packages sweetened, frozen sliced strawberries, thawed
1 (4 oz) package vanilla instant pudding mix
1 cup milk
2 cups Cool Whip, thawed
Fresh strawberries
Directions
Preheat oven to 350. Grease and flour a 13 x 9-inch pan. For cake, prepare, bake and cool following package directions for regular recipe. Let cake cool completely after baking.
Poke holes one inch apart in top of cake using handle from wooden spoon. Puree thawed strawberries with juice in blender. Spoon evenly over top of cake, allowing mixture to soak into holes.
For topping, prepare pudding mix following package directions using one cup milk. Fold Cool Whip into pudding mixture. Spread over cake. Garnish with fresh strawberries. Refrigerate at least four hours before serving. Serve chilled.
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