Cut angel food cake horizontally into 12 slices. Line a 13x9-inch baking dish sliced cake, trimming slices to fit as needed.
Quick, easy, no baking required. That's how we like to make our cakes.
Servings and Ingredients
|1||(8-oz.) Hy-Vee Bakery loaf-style angel food cake|
|1||(12-oz.) pkg. Hy-Vee plain whipped cream cheese spread|
|3 ¼ c.||Hy-Vee 2% reduced-fat milk|
|2||(3.4-oz. each) pkgs. Hy-Vee instant vanilla pudding and pie filling|
|½||(8-oz.) container Hy-Vee frozen whipped topping, thawed|
|1||(6-oz.) container fresh blueberries|
|1||(1-lbs.) container Hy-Vee Short Cuts strawberries, sliced|
Things To Grab
- 13x9-inch baking dish
- Electric mixer
- Large bowl
Beat cream cheese, milk, and dry pudding mix with an electric mixer until smooth. Spread mixture over cake. Then spread with whipped topping. Cover and refrigerate until chilled, about 2 hours.
To decorate, outline a square in the top left corner with blueberries. Fill in with remaining blueberries. Arrange strawberry slices in rows. Serve immediately.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 25mg
- Sodium: 510mg
- Total Carbohydrates: 41g
- Protein: 5g