Ingredients :
- 1 angel food cake
- 1 (16 ounce) container Cool Whip
- 8 ounces cream cheese
- 1 cup sugar, divided
- 1 teaspoon vanilla extract
- 1 quart fresh strawberries, sliced
- 3 tablespoons cornstarch
- 1 (3 ounce) package strawberry Jell-O gelatin dessert
- 1 tablespoon lemon juice
- 1 cup water
Instructions :
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Combine in medium saucepan 1/2 cup of sugar, cornstarch, Jello, lemon juice, and water.
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Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
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Set aside to cool slightly.
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Stir in sliced strawberries.
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Tear angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip.
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Press into 9×13 inch pan (I use glass so you can see the pretty layers).
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Set aside.
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Combine cream cheese, 1/2 cup remaining sugar, and vanilla in mixer bowl.
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Beat until smooth.
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Stir in remaining Cool Whip.
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Spread evenly over cake layer.
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Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly.
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Refrigerate 2 to 3 hours before serving.
Notes :
You may substitute a 16 ounce bag of frozen whole strawberries, thawed and chopped, for the fresh strawberries.
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