Prepare cake batter as directed on package. Add dry pudding mix and milk; beat 2 min.
Pour into greased and floured 12-cup fluted tube pan and bake as directed on package. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
Beat cream cheese in large bowl with mixer until creamy. Reserve 1/2 tsp. sugar for garnish. Add remaining sugar to cream cheese; beat until blended. Gently stir in COOL WHIP. Stir in strawberries.
Cut cake into 3 layers. Stack layers on plate, spreading cream cheese mixture between layers. Sift reserved sugar over cake. Refrigerate 2 hours.
Garnish with whole strawberries before serving.
Dessert can be a part of a balanced diet, but remember to keep tabs on portions.
This luscious dessert can be refrigerated up to 24 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.