Twisted Strawberry Shortcake – a delicious recipe with cold milk, cake, orange juice, fresh strawberries, 'S White Chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
pudding mixes with milk in large bowl as directed on package. Gently stir in whipped topping.
2
cake cubes in large bowl. Drizzle orange juice over cake, then toss to coat. Place half of the cake cubes in deep glass serving bowl; cover with layers of half each of the pudding mixture, strawberries, and chocolate. Top with layers of remaining cake cubes, pudding mixture, strawberries, and chocolate.
3
at least 30 min. or until ready to serve. Store leftover dessert in refrigerator.
4
Calories: 170
5
Total fat: 5 g
6
Saturated fat: 5 g
7
Cholesterol: 5 mg
8
Sodium: 300 mg
9
Carbohydrate: 29 g
10
Dietary fiber: 1 g
11
Sugars: 23 g
12
Protein: 3 g
13
Vitamin A: 2% DV
14
Vitamin C: 25% DV
15
Calcium: 10% DV
16
Iron: 0% DV
1032
kcal
Calories
40
g
Fat
101
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 packages (4-serving size each) JELL-O Vanilla Flavor Instant Pudding, 1 quart (4 cups) cold milk, 2 cups thawed COOL WHIP Whipped Topping, 1 package (12 oz.) store-bought angel food cake, cut into 1/2 inch cubes, and more.
Yes, Twisted Strawberry Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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