Heavenly Strawberry Roll

Heavenly Strawberry Roll is an angel food cake roll filled with pudding and strawberries.

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.

Ingredients

• 1 (16 ounce) box angel food cake mix
• 1/4 cup powdered sugar
• 3 cups fresh strawberries, divided
• 1 (3.4 ounce) box JELL-O Vanilla Flavor Instant Pudding
• 1 cup cold milk
• 1 (8 ounce) container COOL WHIP Whipped Topping, thawed, divided
  

Instructions

1. Heat oven to 350 degrees F.
2. 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).
3. 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.
4. 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.
5. Beat pudding mix and milk in medium bowl with whisk 2 minutes. Refrigerate 5 minutes.
6. 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.
7. 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

Recipe and photo used with permission from: kraftrecipes.com