Strawberry Short Cake

1 (16-ounce) Sara Lee frozen pound cake, thawed
1 (5.1-ounce) box instant vanilla pudding mix
1 (12-ounce) can evaporated milk, chilled
1 (16-ounce) carton Cool Whip, divided
2 (16-ounce) cartons frozen sweetened sliced strawberries, thawed

Cut pound cake in half lengthwise (into 2 layers). Keeping layers separate, cut each into 1-inch squares. In a large bowl, mix dry vanilla pudding mix with evaporated milk (it will be very thick). Fold about two-thirds of Cool Whip into the pudding mixture with a whisk. In a truffle bowl or clear glass bowl, put 1 layer of pound cake cubes in the bottom. Layer 1 carton strawberries over pound cake (use juice or not; however you like it). Layer half the pudding mixture on top. Repeat layers then top off with remaining Cool Whip. Cover with plastic wrap and refrigerate until ready to use.

First Baptist Church, Orange Grove

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Strawberry Short Cake Recipe from:


Mississippi Church Suppers Cookbook

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