Strawberry Vanilla Shortcake
3 cups strawberries, sliced
2 tbsp. sugar
1 pkg (12 oz) pound cake, cut into 12 slices
1 1/2 cups cold milk
1 pkg (4 serving size) Jello Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz) Cool Whip Whipped Topping, thawed, divided
Toss strawberries with sugar; let stand 10 minutes or until sugar is dissolved.
Cut each slice of pound cake in half diagnonally. Place 12 of the cake pieces on individual dessert plates.
Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping.
Spoon 2 tbsp of the strawberries over each cake piece. Top with 1/4 cup of the pudding mixture. Top with remaining cake pieces, strawberries and 2 tbsp whipped topping. Serve immediately or refrigerate until ready to serve.