Strawberry Shortcake Trifle
One French Vanilla or Yellow Cake baked in a 9 x 13 inch pan
(prepare as directed on cake mix box)
1 large Box Vanilla Instant Pudding
2 1/2 Cup Milk
1 - 8 oz. container of Cool Whip
Bake cake as directed in a 9 x 13 inch pan. Cool cake completely.
Mix pudding and milk with a whisk for 2 minutes; set aside.
Crumble 1/4 of the cake on the bottom of your trifle bowl. Next layer half of the pudding onto the cake. Spread half of the cool whip over pudding and top with fresh strawberries.
Follow with another layer of crumbled cake, pudding, cool whip and strawberries.
Since you only use half of the cake, you can freeze the other half to make this again another day or you can just grab a fork and dig in like I do most of the time. Enjoy!