White Chocolate Peach Shortcake

White Chocolate Peach Shortcake

Ingredients

1 package (15.25 ounces) Betty Crocker super moist white cake mix
3 large Dierbergs eggs
3 ½ cups Dierbergs milk (divided)
1 can (15.25 ounces) Dierbergs yellow cling sliced peaches
1 box (3.3 ounces – 4 serving size) Jell-O white chocolate pudding mix

Directions

In large mixer bowl, beat together cake mix, eggs, and 1½ cups of the milk. Stir in undrained peaches. Pour cake batter into 9 x 13-inch baking dish that has been lightly coated with no-stick cooking spray. Bake in 350°F. oven until wooden pick inserted in center of cake comes out clean, about 30 minutes. Cool cake in pan on wire rack for 30 minutes.

In medium bowl, combine pudding mix and remaining 2 cups milk; whisk for 2 minutes. Spread pudding over cooled cake. Refrigerate for 2 hours before serving.

Servings: 12
Serving Size: Nutrition not available.

Per Serving