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1. HEAT oven to 425 degrees F.
2. BEAT 1/2 cup milk, sour cream and 3 tablespoons sugar in large bowl with whisk until well blended. Stir in baking mix just until moistened. Spread onto bottom of greased 9-inch round pan. Bake 12 to 15 minutes or until golden brown. Remove from pan to wire rack; cool completely.
3. BEAT pudding mix and remaining milk in medium bowl with whisk 2 minutes. Stir in half the COOL WHIP. Toss strawberries with 1/3 cup sugar.
4. CUT cake horizontally in half; stack layers on plate, filling with half the strawberry mixture and all the pudding mixture. Top with remaining COOL WHIP and strawberry mixture. Serve immediately.