Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Strawberry Jello Cream Shortcake

Featured in the Honolulu Star-Bulletin on May 21, 2008.

electric_kitchen_logo

Ingredients:

Strawberry Jello Cream Shortcake

Crust:

  • 1 1/3 cups flour
  • 1 1/2 tablespoons sugar
  • 1 cup butter

Second layer:

  • 1 loaf pound cake (such as Sara Lee's Original All Butter pound cake)

Third layer:

  • 2 small boxes (4-serving size each) instant vanilla pudding and pie filling
  • 3 cups milk

Topping:

  • 1 large box (8-serving size) strawberry gelatin
  • 1 cup hot water
  • 1 cup cold water
  • 1 envelope unflavored gelatin
  • 1 pound fresh strawberries, sliced
  • 1 (8 ounce) container frozen whipped topping (such as Cool Whip), thawed

Directions:

Crust:

  1. Preheat oven to 400°F.
  2. In a large mixing bowl, mix together the flour and the sugar.
  3. Cut butter into flour.
  4. Press evenly into a 13 x 9 x 2-inch pan.
  5. Bake for 10 to 15 minutes, or until golden brown; cool.

Second layer:

  1. Thinly slice pound cake and layer over crust.

Third layer:

  1. Combine pudding mix and milk; stir until thick.
  2. Spread pudding evenly over cake.

Topping:

  1. Dissolve strawberry gelatin in hot water.
  2. Add cold water and unflavored gelatin.
  3. Refrigerate until slightly thickened.
  4. Pour over pudding layer; top with strawberries.
  5. Before serving, cover with whipped topping.

Makes 20 servings.

Approximate Nutrient Analysis per serving:
330 calories, 17 g fat, 11 g saturated fat, 60 g cholesterol, 330 mg sodium, 41 g carbohydrate, 1 g fiber, 28 g sugar, 5 g protein

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.