Strawberry Shortcake

• 1 poundcake
• 1 (14 ounce) can sweetened condensed milk
• 1 cup cold water
• 3 12 ounces cheesecake flavor instant pudding and pie filling
• 12 teaspoon vanilla (or 1/2 teaspoon lemon)
• 2 cups whipping cream, whipped or 2 cups Cool Whip
• 3 cups frozen sliced strawberries or 3 cups fresh strawberries

1. Cut cake into 1/4-inch slices.
2. Arrange half of the slices on bottom of a 9-by-13-inch pan or baking dish.
3. In mixer bowl, combine sweetened condensed milk and water; mix well.
4. Add pudding mix and beat until well blended.
5. Chill 5 minutes.
6. Stir in extract.
7. Fold in whipped cream.
8. Pour half the cream mixture over cake slices; arrange the berry slices on top.
9. Repeat layering cake then pudding mixture.
10. Can top with additional whip cream.
11. Chill 4 hours or until set.

poundcake, condensed milk, cold water, flavor instant, vanilla, whipping cream, strawberries

Taken from www.food.com/recipe/strawberry-shortcake-151338 (may not work)