Twisted Strawberry Shortcake - cooking recipe

Ingredients

2 (85 g) packages Jello Instant Vanilla Pudding Mix
4 cups cold milk
2 cups thawed Cool Whip Topping
1 (284 g) package store-bought angel food cake, cut into 1/2-inch cubes
1/3 cup orange juice or 1/3 cup orange-flavored liqueur
3 cups sliced fresh strawberries
5 squares baker's white chocolate, grated

Preparation

Prepare pudding mixes with milk as directed on package. Gently stir in whipped topping.
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 or remaining cake cubes, pudding mixture, strawberries and chocolate.
Refrigerate at least 30 minutes or until ready to serve.
Baker's semi-sweet chocolate also works well in this recipe. To easily grate chocolate, microwave unwrapped squares on medium 15 seconds before grating.