Double-Chocolate Strawberry Shortcake

• 1 package (2-layer size) chocolate cake mix
• 3/4 cup cold milk
• 1 package (4-serving size) JELL-O Chocolate Instant Pudding
• 1 1/2 cups thawed COOL WHIP Whipped Topping
• 3 tablespoons strawberry jam
• 2 cups sliced fresh strawberries, divided
• 1 teaspoon powdered sugar

1. oven to 350u0b0F. Prepare cake batter and bake as directed on package for two 9-inch round baking pans. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool completely.
2. milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. (Mixture will be thick.) Gently stir in whipped topping.
3. one cake layer on serving plate; spread with jam. Top with layers of half each of the pudding mixture and strawberries; cover with remaining cake layer. Top with remaining pudding mixture. Refrigerate at least 1 hour. Top with remaining strawberries and sprinkle with sugar just before serving. Store in refrigerator.
4. Calories: 280
5. Total fat: 14 g
6. Saturated fat: 5 g
7. Cholesterol: 40 mg
8. Sodium: 390 mg
9. Carbohydrate: 37 g
10. Dietary fiber: 1 g
11. Sugars: 24 g
12. Protein: 4 g
13. Vitamin A: 0% DV
14. Vitamin C: 20% DV
15. Calcium: 8% DV
16. Iron: 10% DV

chocolate cake mix, cold milk, strawberry jam, fresh strawberries, powdered sugar

Taken from www.myrecipes.com/recipe/double-chocolate-strawberry-shortcake (may not work)