 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
A great dessert for Summer pitch-ins! Especially good if you can refrigerate it for several hours or overnight so that the flavors intensify fuller. Ingredients:
1 10 inch round angel food cake, from bakery |
1 (16 ounce) can lemon flavor instant pudding and pie filling (or your favorite) |
1 1/2 cups cool whip, thawed |
4 cups fresh berries |
2 kiwi fruits, peeled and sliced |
Directions:
1. Cut angel food cake horizontally into three sections, forming three layers of cake.
2. In a medium sized bowl, combine pie filling with whipped topping and stir until smooth.
3. Spread 1/3 of the topping on the bottom layer of the angel food cake.
4. Place the middle layer of angel food cake on and spread another 1/3 of the mixture over that layer.
5. Add the top layer and frost the top part of the cake with the remaining mixture.
6. Cover and refridgerate until serving time, overnight if possible.
7. Combine your berries and kiwi fruit and keep in a covered bowl in the refrigerator until ready to serve cake.
8. To serve, cut the cake into 12 slices and top with 1/3 cup of the berries and kiwi mix.
|
|