Twisted Strawberry Shortcake

Twisted Strawberry Shortcake

2 pkgs (4-servings size each) Vanilla flavor instant pudding and pie filling
1 quart (4 cups) cold milk
2 cups thawed Cool Whip whipped topping
1 pkg (12oz) store-bought prepared angel food cake, cut into ½ inch cubes
1/3 cup orange juice
3 cups sliced fresh strawberries
5 squares Baker’s premium white baking chocolate, grated

Prepare pudding mixes with milk as directed on package. Gently stir in whipped topping.

Place cake cubes in large bowl. Drizzle orange juice over cake, then, toss to coat.

Place half of the cake cubes in a deep glass serving bowl; cover with layers of half each of the pudding mixture, strawberries, and grated chocolate. Top with layers of remaining cake cubes, pudding, strawberries and grated chocolate.

Refrigerate, covered, at least 30 minutes or until ready to serve.

Makes 20 (1/2 cup each) servings