Strawberry-Chocolate Trifle

Prep Time: 45 minutes
Yield: 12 servings

Ingredients:

1 package Pillsbury® Yellow Cake
1 cup water
1/3 cup Crisco® Vegetable Oil
3 eggs
1 package (6­ serving size) chocolate pudding and pie filling mix (not instant)
3 cups milk
2 pounds Strawberries, sliced (about four cups)
1 container (8-oz) frozen whipped topping, thawed

Preparation Instructions:

1. Heat oven to 350° F. Lightly spray 15x10x1-inch baking pan with nonstick cooking spray. Prepare cake as directed, using water, oil, and eggs. Pour batter evenly into sprayed pan.

2. Bake at 350° F. for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for about 1 hour or until completely cooled.

3. Meanwhile, in small saucepan, combine pudding mix and milk. Cook, stirring constantly, over medium heat until mixture comes to a full boil and thickens. Remove from heat. Cool 30 minutes or until completely cooled, stirring occasionally.

4. Cut cake into 1-inch pieces. Place half of cake pieces in bottom of large glass bowl. Top with half of pudding, then half of strawberries. Repeat with remaining cake, pudding and berries. Mound whipped topping on top.

High Altitude: (Above 3500 Ft.)
See cake mix package for directions. Bake as directed above.