Ingredients: |
Ingredients: 2 packages (3 ½ oz. each) instant vanilla pudding
2 c. milk (I use skim milk)
1 container (8 oz.) non-dairy whipped topping (I use lite or fat-free)
1 purchased Angel food cake (regular or strawberry flavored)-about 13 ounces -broken/cut into bite-sized pieces.
1 package (6 oz.) strawberry gelatin (I use sugar free)
2 ½ c. boiling water
2 packages (10 oz. each) frozen strawberries, partially
thawed.
Fresh, whole strawberries and additional whipped topping for garnish.
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Directions: |
Directions:In a large mixing bowl, combine pudding with milk, mixing well. Fold in whipped topping, then fold in cake pieces. Spread mixture in the bottom of a 13 X 9 inch pan; chill. In a large bowl, combine gelatin with water, stirring to dissolve. Add strawberries and stir well. Until strawberries are thawed and there are no lumps. Chill until slightly thickened. Pour gelatin mixture over cake mixture and chill until set. Cut into squares and top each square with additional whipped topping and a whole strawberry.
Note: I found that a 13 X 9 inch pan can be too small. The Jell-O comes right to the top. So a slightly larger or deeper pan is better. Also, as you don’t bake this, you can use a plastic rectangular container. I just chill the Jell-O for about a half hour then I pour it over the cake mixture and chill until set. I also cover the whole cake with whipped topping (about 8 ounces or more depending on how much whipped topping you like). And I cup up strawberries and lay them on top of the whipped topping. You can also add blueberries to the top, which makes it very pretty and tasty too. Chill until you are ready to eat. |
This recipe for Strawberry Torte is from