Line a 15 x 10 x 1-inch pan with parchment paper; spray with cooking spray. Prepare
cake batter as directed on package; pour into prepared pan. Spread batter to cover
bottom of pan (pan will be full).
Bake for 20 to 22 minutes or until top is golden brown and cake springs back
when touched lightly in center. Cool in pan 30 minutes.
Sift sugar over clean kitchen towel. Invert cake immediately onto towel; remove
pan. Carefully peel off parchment. Starting at one long side, roll up cake and towel
together. Cool completely. Reserve 1 cup berries; coarsely chop remaining berries.
Beat pudding mix and milk in medium bowl with whisk 2 minutes. Refrigerate 5
Stir in 1 cup COOL WHIP and chopped berries. Unroll cake; remove towel. Spread
berry mixture over cake, leaving 1-inch border around all sides. Reroll cake; wrap
in plastic wrap. Refrigerate 1 hour.
Unwrap just before serving; place, seam-side
down, on platter. Frost with remaining COOL WHIP. Top with reserved berries.
prep: 20 min | total: 2 hr 42 min | 16 servings
For best result, use a serrated knife to slice the dessert. This will help prevent
the cake roll from tearing or being crushed as it is sliced.