 |
Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 16 |
|
Such a delicious summer dessert - YUMM-O!! As Rachel Ray would say!! Ingredients:
1 (18 1/2 ounce) package white cake mix |
1 (85 g) package jello gelatin, strawberry jell-o powder |
4 eggs |
1 cup oil |
1/4 cup water |
1 cup mashed strawberry, divided |
1 (250 g) package philadelphia cream cheese, softened |
1 cup icing sugar |
2 cups cool whip, thawed |
Directions:
1. Heat oven to 350°F.
2. Combine cake mix and jelly powder in large bowl. Add eggs, oil, water, adn 3/4 cup berries with mixer until well blended. Pour into two greased and floured 9-inch round pans.
3. Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool cakes in pans 10 minutes. Remove from pans to wire racks; cool completely. Meanwhile, drain remaining berries.
4. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in sugar. Add drained berries. Mix well. Whisk in cool whip.
5. Stack cake layers on plate spreading 1 cup cool whip between layers. Frost top and sides with remaining cool whip mixture. Keet refrigerated.
|
|