Strawberry Creme Cake
2 pounds fresh strawberries
20 packets Equal
One (18.25 ounce) box white cake mix
2 boxes instant (Jell-O) sugar-free vanilla pudding
1 (8 ounce) container Cool Whip
The night before you make the dessert, wash, cap and thinly slice the strawberries. Sprinkle with the Equal, then gently toss or stir to coat, and place in the refrigerator overnight.
The next day prepare the cake mix according to the package instructions, and bake in a 13 x 9-inch pan.
While the cake is baking, prepare the pudding. (If you prefer a richer, tastier pudding, you can substitute half-and-half instead of milk for one of the boxes. This, however, will increase the calories as well).
When the cake is done, cool on a rack for 30 minutes. When cooled, take the handle of a wooden spoon and poke about 40 holes in the cake. Pour the pudding over the cake, spreading with a rubber spatula, so that the pudding goes into the holes.Pour the strawberries and syrup over the pudding, and evenly distribute them over the cake.
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