Strawberry Shortcake

This is a recipe that I made up because I wanted a nice dessert dish for my family without the guilt of calories.  It is also a very budget friendly dish. This dessert can always be easily converted to be a diabetic dessert.  Just substitute sugar for sweet n low, or splenda.  I hope your family will enjoy this as much as my family does.

Strawberry Shortcake

1 box Angelfood cake mix

1 pint strawberries

1 container cool whip

1 block cream cheese

1 jello vanilla pudding (cook n serve is better, but you can use either one)

1/2 cup powdered sugar

Bake Angelfood cake as directed on box.  Allow to cool.  Meanwhile, mix together block of cream cheese, 1/2 cup powdered sugar, and 1 cup of cool whip and mix with mixer.  Set aside.  Cook pudding if using cook and serve, and refrigerate for 1 hour.  Using a large casserole dish, break cake into pieces, and place on buttom of the dish.  Then make one layer of strawberries, then make one layer of pudding mixture, then one layer of cream cheese mixture.  Then, add another layer of strawberries, then top with cool whip.  You can add another layer of strawberries on top just to add decoration to it.  I cut up strawberries about the size of a quarter, so that I have enough.  Keep refrigerated.  Enjoy!

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