Talk about a heavenly dessert: Cool Whip, sweet strawberries and tender angel food cake come together in a cloud-like confection.
What You Need
Original recipe yields 12 servings
1 (10-inch) angel food cake
1 qt. (4 cups) strawberries, divided
1 Tbsp. milk
1 tub (12 oz.) COOL WHIP Whipped Topping, divided
8 strawberry fans (optional)
fresh mint leaves (optional)
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Let's Make It
Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate.
Slice 2 cups of the strawberries; set aside. Crush remaining strawberries. Stir crushed strawberries and milk into 1-1/2 cups of the whipped topping in large bowl.
Spread 1/2 of the strawberry mixture on cake layer. Arrange 1/2 of the sliced strawberries on top of strawberry mixture. Repeat layers, ending with cake. Frost top and side of cake with remaining whipped topping.
Refrigerate at least 1 hour or until ready to serve. Garnish with strawberry fans and mint leaves. Store leftover cake in refrigerator.
Trim 1.5 grams of fat per serving by preparing with COOL WHIP LITE Whipped Topping.
How to Make Strawberry Fans
With sharp knife, cut whole strawberries into thin slices, cutting up to, but not through, stem ends. Hold stem end in place and gently fan out slices from stem.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.