About 30 years ago, I worked at a roofing company. This recipe was shared with me by a sweet lady after a potluck at work. It’s strange to think that all those years have gone by, but I still love thinking of those years when I got to work with those wonderful people. I have been making this dessert “on the regular” ever since.
This is the quickest, toss-together layered dessert. (It can even be no-bake if you buy the premade angel food cake!) It is usually prepared in a 9×13 glass dish, but it can also be made as seen here in a trifle bowl, in two or three layers. It is a make-ahead dessert so it is a fabulous option for summertime, holidays, potlucks, or a quick light dessert at home. It’s made with simple ingredients but has amazing flavor. Whip it up soon for Mother’s Day, and pencil it in for your Memorial Day picnics or any Sunday family dinner at home. -Kathy
Ingredients
1 angel food cake cut into 1” pieces (I used 2 10-ounce pre-baked cakes from the grocery store — found in bakery area)
1 14-oz. can Eagle Brand sweetened condensed milk
1 8-oz. package cream cheese, softened
½ c. powdered sugar
pinch of salt
¼ tsp. vanilla
2 c. sweetened strawberries and juice, thawed (found in frozen section), slightly mashed
1 8-oz. container of Cool Whip
Instructions
Place cake pieces in a 9” x 13” glass dish. Mix together, in a medium bowl, the sweetened condensed milk, cream cheese, powdered sugar, salt and vanilla until smooth. Drizzle cream cheese mixture over cake pieces. Spoon strawberries over cream cheese mixture. Top with Cool Whip. Cover and refrigerate for at least 4 hours or overnight.
