Are you scrambling for a dessert that is different, light and refreshing for the holidays? Here is a 1970’s throwback, I don’t care how old the recipe is, it still gets rave reviews and has a beautiful presentation. It is simply delicious!
Ingredients
- 1 Angel Food Cake (boxed cake mix is fine)
- 2 pints of fresh 2 pints of fresh strawberries or 2 cans of Mandarin oranges sliced lengthwise, mix it up with blackberries or raspberries
- 1 Large container of Cool Whip
- 1 regular size box of instant vanilla pudding
- 1 stick of butter (soft)
- 1 pound of Confectioners’ sugar
Cake
Prepare cake according to box directions, cool completely
Slice into 2 layers
Filling
- Add 1 cup of milk to 1 regular size box of instant vanilla pudding – beat 2 minutes
- Add ½ size Cool Whip container, fold cool whip into pudding mix with a spoon until completely blended.
- Spread ½ of the pudding mix on the first layer
- Spread sliced fruit on top of the filling.
- Cover with first layer of cake, repeat steps above and put top of cake on second layer
Frosting
- Beat the butter until smooth and creamy
- Add confectioners’ sugar, beating until incorporated and creamy.
- Fold in the other half of the container of cool whip, if frosting is too stiff, add milk a tablespoon at a time.
- Frost sides of cake and then the top. Decorate with sliced fruit.
Kitchen Moxy 