Strawberries Cream 'N Cake
Source of Recipe
wandas country home
Recipe Introduction
This is a great summertime dessert when strawberries are fresh and sweet I make the 3rd layer first, because it takes time for it to cool completely.
List of Ingredients
- LAYER ONE AND TWO
- 1 (16 oz.) frozen Sara Lee pound cake
- 1 (8oz.) package cream cheese, softened to room temp.
- 3 cups whole milk
- 1 (5oz.) package vanilla instant pudding
- LAYER THREE
- 1 cup sugar
- 4 tblsp. cornstarch
- 1 1/2 cups 7-up
- 1/2 cup water
- 1 (3 oz.) package strawberry Jell-o
- 1-1/2 to 2 quarts fresh sliced strawberries
- 1 (8oz.) cool whip
Instructions
- THIRD LAYER Combine sugar, cornstarch, 7-up, and water in a sauce pan and cook until thickened. While hot, add jello. Allow to cool completely. Add strawberries.
Cut the pound cake into 16 equal pieces, and then layer in the bottom of a 13x9 baking dish. In a mixing bowl, mix the cream cheese with a small amount of milk until smooth. Add remaining milk, and the pudding. Mix on med. speed about 2 minutes until it begins to thicken. Pour over pound cake. Next layer strawberry mixture. Chill until set firm. top with cool whip.
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