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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I first tried this special dessert one day when I was expecting company and wanted to serve something other that strawberry shortcake, recalls Linda Lamy of Mason, New Hampshire. The berry mixture makes such a pretty filling and frosting...and it's an easy way to dress up a purchased pound cake. Ingredients:
2 cups fresh strawberries, divided |
1/4 cup sugar |
1/2 cup fat-free milk |
3 drops red food coloring, optional |
1 package (1 ounce) sugar-free instant vanilla pudding mix |
2 cups reduced-fat whipped topping |
1 loaf (13.6 ounces) reduced-fat pound cake |
Directions:
1. In a bowl, mash 1 cup strawberries with sugar; let stand for 30 minutes. Add milk and food coloring if desired. Sprinkle with pudding mix; stir until well blended. Fold in whipped topping. Split cake into three horizontal layers. Place bottom layer on a serving plate; spread with 1/2 cup strawberry mixture. Repeat layers. Top with third cake layer; spread remaining strawberry mixture over top and sides of cake.
2. Cover and freeze for at least 1 hour or overnight. Remove from the freezer 15 minutes before slicing. Garnish with remaining strawberries. Yield: 10 servings.
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