1 box yellow cake mix (your choice)
2 (3 oz. ea.) pkgs. white chocolate instant pudding mix
1 1/2 cups milk
1 (8 oz.) tub Cool Whip, thawed
2-3 containers fresh strawberries (reserve some for garnish)
1 cup granulated white sugar
1 white chocolate bar, for garnish (optional)

Following the instructions on the cake mix, prepare the cake in TWO 8 or 9-inch pans.

While the cake is baking in the oven, prepare the strawberries. Rinse the strawberries in cold water, then cut each strawberry into quarters. Cover all the strawberries with sugar. Place strawberries in a container and refrigerate them.

When cake is finished allow it to cool, while preparing cream mixture.

Mix instant white chocolate pudding mixes in a bowl with the milk (a wire whisk works best). Next fold in Cool Whip.

In a serving dish, at least 8-9 inches in diameter, and at least 10-inches high, start to layer with cake, then strawberries, then pudding mixture, cake, strawberries then pudding mixture. Refrigerate for about 1 to 2 hours before serving.

Garnish with grated white chocolate and sliced strawberries. Enjoy!

Submitted by: Ashleigh Migoski