Description
A delightful layered dessert featuring angel food cake, strawberry filling, and cream cheese pudding, perfect for summer picnics and celebrations.
Ingredients
Scale
- 1 (16-ounce) box angel food cake mix
- 1 (21-ounce) can strawberry pie filling
- 1 (8-ounce) block cream cheese
- 1 (3.4-ounce) box Jell-O vanilla instant pudding mix
- 1.5 cups whole milk
- 1 (8-ounce) container Cool Whip whipped topping
- Fresh lemon juice (optional)
- Sliced almonds (optional)
Instructions
- Prepare the angel food cake as directed on the package. Once cooled, cut the cake into 1-inch cubes.
- Layer half of the cake cubes in an ungreased 9×9 inch baking dish.
- Add about 2/3 of the strawberry pie filling over the layer of cake cubes.
- Top with the remaining cake cubes.
- Blend the softened cream cheese until smooth.
- Combine the pudding mix, whole milk, and optional lemon juice until fully mixed.
- Pour the pudding mixture over the layered cake and filling.
- Refrigerate for 3-4 hours or overnight.
- Finish with Cool Whip and the remaining strawberry filling on top.
- Optional: Garnish with sliced almonds before serving.
Notes
For the best flavor, refrigerate overnight. Ensure to use room-temperature cream cheese to avoid lumps.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 16g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg