Strawberry Shortcake

1-1/4 cups milk, divided
1/4 cup Breakstone's or Knudsen Sour Cream
3 Tbsp. sugar
2-1/4 cups dry all-purpose baking mix for biscuits
1 pkg. (4-serving size) Jell-O Vanilla Flavor Instant
Pudding & Pie Filling
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
4 cups sliced strawberries
1/3 cup sugar

PREHEAT oven to 425°F. Beat 1/2 cup of the milk, the sour cream
and 3 Tbsp. sugar in large bowl with wire whisk until well blended.
Stir in baking mix until just moistened. Spread evenly into greased
9-inch round cake pan. Bake 12 to 15 min. or until top is golden
brown. Remove from pan to wire rack; cool completely.

ADD remaining 3/4 cup milk to dry pudding mix in medium bowl.
Beat with wire whisk 2 min. or until well blended. Gently stir in half
of the whipped topping. Toss strawberries with 1/3 cup sugar; set
aside. Cut cake horizontally in half to make two layers.

PLACE bottom cake layer on serving plate; top with half of the
strawberry mixture. Spread with pudding mixture; cover with top
cake layer. Spread with remaining whipped topping; top with
remaining strawberry mixture. Serve immediately. Store any
leftover shortcake in refrigerator.