Ingredients

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon grated orange rind, optional
1/4 teaspoon salt
2/3 cup shortening
2/3 cup milk
1 egg, beaten
1 teaspoon vanilla
1 14-oz. can sweetened condensed milk
1 (4-serving size) instant vanilla flavor pudding mix
1/2 cup cold water
1 4-oz. container frozen non-dairy whipped topping, thawed
1 quart fresh strawberries, cleaned, hulled and sliced

Directions

Preheat oven to 450 degrees F. In medium bowl, combine flour, sugar, baking powder, rind and salt; cut in shortening until crumbly. In medium bowl, combine milk, egg and vanilla; add to dry ingredients, stirring just until moistened.

Spread into 2 greased 8- or 9-inch round layer cake pans. Bake 10 minutes or until golden. Remove from pans; cool completely.

Meanwhile, in large bowl combine sweetened condensed milk and water; beat in pudding mix. Chill 5 minutes. Fold in whipped topping. Chill 30 minutes.

Place one shortcake layer on serving plate. Top with half each pudding mixture and strawberries. Repeat. Store covered in refrigerator. Serves 12.

Note: Shortcake can be baked in 13x9-inch pan. Top with pudding mixture and strawberries.

Each serving contains: 429 calories, 18.5 g fat, 59.5 carbohydrate, 331 mg sodium, 34 mg cholesterol.