STRAWBERRY CREAM CAKE  1 yellow cake mix 5.1 oz. box instant vanilla pudding 8 oz. cream cheese, softened 2 1/2 c. milk 1 lb. strawberries, sliced thin 1/3 c. sugar 8 oz. whipped topping, thawed

Prepare the cake according to manufacturer's directions, and pour into a lightly greased 9x13x2 inch pan. Bake as directed. Allow to fully cool.

Place the strawberry slices in a medium bowl, add the sugar, and stir to evenly coat. Set aside.

Mix the pudding with the 2 1/2 c. milk, and beat in the softened cream cheese. (It will have some small lumps in it, but don't worry). Spread this thickened mixture evenly over entire cake surface.

Pour the strawberries into a colander to remove excess juice. Spoon the strawberries over top of the pudding mixture. Spread with the whipped topping. 

Refrigerate until ready to eat, and store any leftovers there as well.