2 c. all-purpose flour
1/4 c. sugar
1 tbsp. baking powder
1 tsp. orange rind, grated (optional)
1/4 tsp. salt
2/3 c. Crisco shortening
2/3 c. milk
1 egg, beaten
1 tsp. vanilla
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
1 (4 serving size) instant vanilla flavor pudding mix
1/2 c. cold water
1 (4 oz) container frozen non-dairy whipped topping, thawed (1 3/4 c.)
1 qt. fresh strawberries, cleaned, hulled & sliced

Preheat oven to 450 degrees. In medium bowl, combine flour, sugar, baking powder, rind (if desired) and salt; cut in shortening until crumbly. In medium bowl, combine milk, egg and vanilla; add to dry ingredients, stirring until moistened. Spread into 2 greased 8 or 9-inch round layer cake pans. Bake 10 minutes or until golden. Remove from pans; cool completely. Meanwhile, in large bowl, combine sweetened condensed milk and water; beat in pudding mix. Chill 5 minutes. Fold in whipped topping. Chill 30 minutes. Place 1 shortcake layer on serving plate. Top with half each pudding mix and strawberries. Repeat. Store, covered, in refrigerator.

Tip: Shortcake can be baked in 13 x 9-inch baking pan. Cool. Top with pudding mixture and strawberries. Serves 12.