Twisted Strawberry Shortcake

• 2 (3 ounce) packages instant vanilla flavor pudding and pie filling
• 1 quart cold milk
• 2 cups thawed Cool Whip Topping
• 1 (12 ounce) packagestore-bought angel food cake, cut into 1/2-inch cubes
• 13 cup orange juice or 13 cup orange-flavored liqueur
• 3 cups sliced fresh strawberries
• 5 baker's premium white chocolate baking squares, grated

1. PREPARE pudding mixes with milk in large bowl as directed on package.
2. Gently stir in whipped topping.
3. PLACE cake cubes in large bowl.
4. Drizzle orange juice over cake, then toss to coat.
5. Place half of the cake cubes in deep glass serving bowl; cover with layers of half each of the pudding mixture, strawberries and chocolate.
6. Top with layers of remaining cake cubes, pudding mixture, strawberries and chocolate.
7. REFRIGERATE at least 30 minute or until ready to serve.
8. Store leftover dessert in refrigerator.

instant vanilla flavor, cold milk, packagestorebought angel food cake, orange juice, fresh strawberries, white chocolate baking squares

Taken from www.food.com/recipe/twisted-strawberry-shortcake-157705 (may not work)