While web surfing one day, I found a recipe for a strawberry cake. It's a simple cake that's chilled, topped with strawberries and is a do-ahead dish, but so easy.
I took a sample into work and came home with an empty casserole dish. Using angel food cake keeps this dessert very light and not too sweet. The ice cream and pudding combine for a layer of creamy goodness, while the strawberries mixed with gelatin gives this a bright tartness.
When I explained it to the boss, he agreed that it was so simple, even he could make it. This would also be a good dessert for those with diabetic concerns by using sugar-free pudding and gelatin.
Ingredients:
1 angel food cake
1 box instant vanilla pudding mix
1 cup milk
2 cups vanilla ice cream
1 small box strawberry gelatin
1 cup hot water
1 pt. frozen strawberries
Preparation -
Break cake into small pieces in large baking dish (13x9). Mix pudding with milk. Stir in ice cream. Pour over cake and chill. Mix gelatin with hot water and add strawberries. Let set until partly jelled (about an hour or so.) Pour over cake and refrigerate over night.
Break cake into small pieces in large baking dish (13x9). Mix pudding with milk. Stir in ice cream. Pour over cake and chill. Mix gelatin with hot water and add strawberries. Let set until partly jelled (about an hour or so.) Pour over cake and refrigerate over night.
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