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
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.
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