Strawberry Shortcake Trifle

• 1 pkg. (2-layer) white cake mix
• 4 cups fresh strawberries, sliced
• 2 Tbsp. sugar
• 1/3 cup Kraft Pure Strawberry Jam
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1-1/2 cups cold milk
• 1-1/2 cups thawed Cool Whip Whipped Topping

1. Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers.
2. Cool completely.
3. Meanwhile, toss berries with sugar.
4. Refrigerate 30 min.
5. Wrap 1 cake in foil; freeze for another use.
6. Cut remaining cake horizontally in half; spread bottom layer with jam.
7. Cover with top cake layer.
8. Use 2-1/2-inch cookie cutter to cut circle from centre of cake stack; set aside.
9. Cut remaining cake into 2-inch pieces.
10. Beat pudding mix and milk in medium bowl with whisk 2 min.
11. Stir in Cool Whip.
12. Reserve 2 berry slices.
13. Layer half each of the cake pieces, remaining berries (with juices) and pudding mixture in large glass bowl; repeat layers.
14. Top with reserved cake round and berries.
15. Refrigerate 4 hours.

white cake, fresh strawberries, sugar, strawberry, cold milk, topping

Taken from www.kraftrecipes.com/recipes/strawberry-shortcake-trifle-124922.aspx (may not work)