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Strawberry Cream Shortcake (serves 8-10)
1 large Sara Lee Pound Cake (family size)
One 5.1 oz package vanilla instant pudding mix
1 1/2 cups water
1 can sweetened condensed milk
1 tsp vanilla extract
1, 12 oz container Cool Whip
2 cups strawberries, hulled and sliced
Slice the cake very thin and lay half the slices in a 13 x 9 inch glass baking dish (I layered it in a triffle bowl).
In a bowl, combine the pudding mix, water, condensed milk and vanilla with an electric mixer. Fold in the Cool Whip. Pour half of this over the cake and lay half of the strawberries on top. Repeate to make a second layer.