Strawberry Shortcake Trifle

Ingredients

• 3.4 oz jell-o vanilla flavor pudding instant
• 1.5 cups milk cold
• 4 cups strawberries fresh sliced
• 0.3 cup strawberry jam 
• 2 Tbsp sugar 
• 1.5 cups cool whip whipped topping thawed
• 1 pkg duncan hines classic decadent cake mix white (2-layer size)

Equipment

• bowl
• oven
• whisk
• aluminum foil
• cookie cutter

Directions

1. Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. Meanwhile, toss berries with sugar. Refrigerate 30 min.
2. Wrap 1 cake in Reynolds Wrap Aluminum Foil; freeze for another use.
3. Cut remaining cake horizontally in half; spread bottom layer with jam. Top with remaining cake layer. Use 2-1/2-inch cookie cutter to cut circle from center of cake; set aside.
4. Cut remaining cake into 2-inch pieces.
5. Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
6. Layer half each of the cake pieces, berries (with juices) and pudding mixture in large glass bowl; repeat layers. Top with reserved cake round. Refrigerate 4 hours.