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Strawberry Whip Cream Cake

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ready in: 2-5 hrs
serves/makes:   8

recipe id: 70921

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1 package (2-layer size) white cake mix
2 packages (10 oz. size) frozen sweetened strawberry slices, thawed
1 package (4 oz. size) vanilla flavored instant pudding
1 cup milk
1 container (8 ounce size) Cool Whip
fresh strawberries sliced for garnish


Preheat oven to 350. Grease and flour a 13 x 9 pan. Prepare, bake and cool cake according to directions on package.

Poke holes l-inch apart on top of the cake using handle of a wooden spoon. Puree thawed strawberries with juice in blender or food processor. Spoon evenly over top of cake allowing mixture to soak into holes.

Combine pudding mix and milk in large bowl. Stir until smooth. Fold in whipped topping. Spread over the cake. Decorate with fresh strawberry slices if desired.

Refrigerate at least 4 hours.

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Nutritional data has not been calculated yet.

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