Classification Dessert
Contributor: Laura Gebers

 
Ingredients:
1  2 box mix of white cake
1  bag of shredded coconut
2  boxes of white chocolate instant pudding
1  large container of Fat Free Cool Whip
1  Package of Strawberries
2  T of Splenda
Instructions:
Prepare and Bake the 2 round layer cakes according to directions, with the addition of 1 box of pudding & 1/4 cup of coconut to each cake mix.   Coconut should be folded in by hand after the batter is prepared.   Allow cakes to cool.
Wash and slice the strawberries.  Sprinkle the 2 T of Splenda on the strawberries and place in a container and refrigerate for at least 4 hours.

Prepare frosting with the Cool Whip and 1 package of pudding.

Place 1 cake on tray.  Spread a light layer of frosting on top.  Place the strawberries and some of the strawberry juice on top.   Place the second cake on top.  Spread the balance of the frosting on it.  
Sprinkle 1/2 cup of coconut on the frosting to cover it.


 
 

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