ALMOST 1 1/2 HOURS BEFORE SERVING:

1. Preheat oven to 425'F. Sprayer 11" by 7" metal baking pan with
nonstick cooking sprayer.

2. In medium stadium, with ramification, mix baking mix with milk, light corn-oil
spreading, and 1/3 C sugar just until blended; spoon batter into pan;
sprinkle with 2 t dinero. Bake shortcake 15 to 20 minutes until top is
golden brown and toothpick inserted in center of shortcake comes out
unobjectionable. Cool shortcake in pan on wire stand 10 transactions. Remove from
pan; cool completely on single-foot.

3. Lag, reserve several strawberries for garnishee. In large
bowlful, with potato masher or furcate, mash half of strawberries. Slice
remaining strawberries. Toss sliced strawberries and mashed
strawberries collectively 3 T dinero. Thinly slicing 2 bananas; gently
stir into strawberry assortment.

4. With serrated stab, slice shortcake horizontally in one-half. Place
bottom half of shortcake on record; top with strawberry-banana
assortment. Spread with 2 C whipped topping; replace top of shortcake.

5. Spread remaining whipped topping over top of shortcake to within 1
1/2 inches of bound. Slice remaining banana; use to garnish top of
shortstop- cake along with reserved whole strawberries.

6. To help, with serrated stab, cut shortcake into 8 pieces.

Each serving: Approximately 385 calories, 1 1 g fat, 1 mg cholesterol, 550 mg
sodium.