From: Healthy Decadence with Devin Alexander16-ounce store-bought angel food cake
2 10-ounce packages frozen strawberries in syrup, defrosted
8 ounce tub fat free frozen whipped topping, defrosted
Tear the angel food cake into 1-2 inch pieces. Layer 2/3 of the cake pieces in the bottom of a 2-1/2 to 3 quart clear decorative bowl. Spoon 2/3 of the strawberries evenly over it. Spoon 2/3 of the whipped topping over that.
Stir them well until they are well combined and the syrup has soaked into the cake and none remains in the bottom of the bowl. Top that with a layer of the remaining cake, then all but a few strawberries and the remaining whipped topping. Place the remaining strawberries in the center. Serve immediately or chill. Can be made 1 day in advance. Makes 12 (1 cup) servings.
1 cup=3 points
2 comments:
Okay, now I don't like strawberries (I know...what?????) but my mom made this and LOVED it. My mom's version used 16oz. frozen strawberries in syrup sweetened with Splenda. She is doubtful of the 12 1 cup servings that the recipe author got. If you have any better information let me know.
Angela I will make this dessert for the cropping night and I will let you know how it come out.
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