Strawberry Shortcake

Prep Time: 20 min
Total Time: 35 min
Makes: 8 servings

1-1/4 cups milk, divided 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream 3 Tbsp. Sugar 2-1/4 cups all-purpose baking mix for biscuits 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 4 cups sliced strawberries 1/3 cup sugar

PREHEAT oven to 425°F. Beat 1/2 cup of the milk, the sour cream and 3 Tbsp. Sugar in large bowl with wire whisk until well blended. Stir in baking mix until just moistened. Spread evenly into greased 9-inch round cake pan. Bake 12 to 15 min. Or until top is golden brown. Remove from pan to wire rack; cool completely. ADD remaining 3/4 cup milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. Or until well blended. Gently stir in half of the whipped topping. Toss strawberries with 1/3 cup sugar; set aside. Cut cake horizontally in half to make two layers. PLACE bottom cake layer on serving plate; top with half of the strawberry mixture. Spread with pudding mixture; cover with top cake layer. Spread with remaining whipped topping; top with remaining strawberry mixture. Serve immediately. Store any leftover shortcake in refrigerator