Prep Time 10m
Cook Time 38m
Ready Time 120m
Yield 12 servings

  • Crisco® Original No-Stick Cooking Spray
  • 1 package Pillsbury™ Moist Supreme® Yellow Premium Cake Mix
  • 1 cup water
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
  • Prepared chocolate, vanilla, lemon or butterscotch pudding from 2 (4-serving size) boxes of pudding mix (about 4 cups pudding)
  • 1 (8 oz.) container frozen whipped topping, thawed
  • 1 quart container fresh strawberries, sliced
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 13x9-inch baking pan with no-stick cooking spray. Prepare cake mix according to package directions using the water, oil and eggs. Bake 34 to 38 minutes. Cool completely.
  • Step 2Cut cake into bite-size pieces. Combine pudding and whipped topping. Layer cake pieces, strawberries and pudding mixture in large trifle bowl or individual dessert dishes. Store loosely covered in refrigerator.
  • TipDip rim of glass in Smucker's® Hot Fudge Topping and sprinkle with crushed cookies before filling with layers, if desired.
  • Step 1Stir 1 cup crushed chocolate chip cookies into cake batter before baking.
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