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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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My daughter cut this recipe out of the lid of the Cool Whip container. She did good, because this recipe is easy and tastes great! Ingredients:
1 angel food cake (10 inch) |
1 pint strawberry, crushed |
1 tablespoon milk |
1 pint strawberry, sliced |
12 ounces cool whip lite, thawed |
strawberry, sliced and arranged into fans (optional) |
fresh mint leaves (optional) |
Directions:
1. Cut cake horizontally into 3 layers.
2. Place 1 cake layer on serving plate.
3. Stir crushed strawberries and milk into 1 1/2 cups of the Cool Whip in a large bowl.
4. Spread 1/2 of the strawberry mixture on cake layer.
5. Arrange 1/2 of the sliced strawberries on top of the strawberry mixture.
6. Repeat layers, ending with cake.
7. Frost the top and sides of the cake with the remaining whipped topping.
8. Refrigerate at least 1 hour or until ready to serve.
9. Decorate top and sides of the cake with strawberry fans and mint leaves.
10. Store leftover cake in the refrigerator.
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