Ingredients:
For the Cake Layers:
1 box yellow cake mix (plus ingredients listed on the box)
1 lb fresh strawberries, hulled and sliced
1/4 cup granulated sugar (to sweeten strawberries)
1 large tub (16 oz) whipped topping (like Cool Whip), thawed
1 box (3.4 oz) instant vanilla pudding mix
2 cups cold milk
1 block (8 oz) cream cheese, softened
Optional Garnish:
Extra whole or halved strawberries
Mint leaves
Swirls of whipped cream
Directions:
Prepare the cake: Bake the yellow cake according to the package directions in a 9×13 inch pan. Let it cool completely, then cut into 1- to 2-inch cubes.
Sweeten the strawberries: In a bowl, combine the sliced strawberries and sugar. Stir well and set aside for at least 20 minutes to release their juices.
Make the pudding filling: In a large bowl, whisk the instant vanilla pudding mix with cold milk. Let it thicken for 5 minutes. Then beat in the softened cream cheese until smooth. Fold in about two-thirds of the whipped topping.
Assemble the layers: In a large trifle or punch bowl, layer half of the cake cubes on the bottom. Top with half of the pudding mixture, then spoon over half of the strawberries (including some juice). Repeat the layers with remaining cake, pudding, and strawberries.
Top it off: Spread or pipe the remaining whipped topping over the top. Garnish with extra strawberries and mint leaves if desired.
Chill: Refrigerate the dessert for at least 2–3 hours (or overnight) to allow the flavors to meld beautifully.
Nutritional Information:
Prep Time: 30 mins | Chill Time: 2–3 hrs | Total Time: 3 hrs
Calories per serving: ~350 | Servings: 12
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