Twisted Strawberry Shortcake

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Twisted Strawberry Shortcake

Kaytlyn Harris, Staff Writer

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Ingredients

pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
qt. (4 cups) cold milk
cups thawed COOL WHIP Whipped Topping
(12 oz.) prepared angel food cake, cut into 1/2-inch cubes
1/3 cup orange juice
cups sliced fresh strawberries
oz. BAKER’S White Chocolate, grated
Directions
Beat pudding mixes and milk in large bowl with whisk 2 min. Gently stir in COOL WHIP.
Place 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.
Refrigerate at least 30 min. before serving. Store leftover dessert in refrigerator.
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