Strawberry Refrigerator Cake
Description
Strawberries don't need to be in season to make this fabulous dessert. It is made with frozen strawberries that are available year round. These strawberries, along with strawberry cake, vanilla pudding and Cool Whip make this dessert a keeper.
Ingredients
1 strawberry cake mix & Ingredients listed on back of box (egg, water, oil)
2- 10 oz. boxes fozen strawberries in syrup, thawed
1 c. cold milk
3.5 oz. box vanilla instant pudding
8 oz. Cool Whip, thawed
1 pint strawberries, tops removed and strawberries cut in half, thawed
1/3 c. chopped pecans, optional
Directions
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Preheat oven to temperature on box directions. Grease a 9 x 13 inch cake pan.
Make the cake mix according to the directions on the box. Pour the cake batter into the cake pan and bake according to the directions for a 9 x 13 inch pan, about 24-27 minutes.
When it is done, remove it from the oven. Cool completely. When cool, use the handle of a wooden spoon to poke rows and rows of holes in the cake.
Place the thawed strawberries with their syrup into a food processor or blender. Pulse until it is a slushy consistency, but it will have some chunks.
Pour the strawberry puree mixture over the cake; spread it out evenly; let it soak into the cake.
While the strawberry puree is soaking, pour 1 cup cold milk and the instant vanilla pudding mix into a bowl; mix until it thickens. (The box of instant pudding says to use 2 cups of milk, but only use 1 cup.)
Fold in the thawed Cool Whip.
When the pudding and Cool Whip are well combined, spread it over the top of the cake. Spread it evenly.
Take the fresh strawberry halves and place them on top of the cake frosting. Sprinkle on chopped pecans, if desired.
Refrigerate 4 hours.
Slice and serve.