Strawberry Vanilla Shortcake - cooking recipe

Ingredients

1 1/2 cups very cold milk
1 (113 g) package instant vanilla pudding
3/4 cup thawed cool whipped topping
1 (298 g) package pound cake, cut into 12 slices
2 cups strawberries, sliced
6 tablespoons thawed Cool Whip

Preparation

Pour milk in large bowl. Add dry pudding mix. Beat wire whisk 2 minutes or until well blended. Gently stir in 3/4 cup whipped topping.
Place 1 of the cake slices on each of six dessert plates. Top evenly with half of the strawberries and all of the piudding mixture. Cover with the remaining cake slices and the remaining strawberries. Top with the remaining whipped topping.
Serve immediately, or cover and refrigerate up to 1 hour before serving.