Strawberry Shortcake A la Suzy
Yield
4 servingsPrep
10 minCook
5 minReady
15 minLow Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
angel food cake
cut |
*
|
| 1 | package |
strawberries
fresh, use blueberries as a substitute |
*
|
| 1 | package |
instant pudding mix, vanilla
use lemon pudding if using blueberries |
|
| 1 | package |
whipped topping, prepared
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
angel food cake
cut |
*
|
| 1 | package |
strawberries
fresh, use blueberries as a substitute |
*
|
| 1 | package |
instant pudding mix, vanilla
use lemon pudding if using blueberries |
|
| 1 | package |
whipped topping, prepared
|
*
|
Directions
Place cake on a serving platter.
Cook the pudding and pour over the cake.
Add ⅔ to ¾ of the berries on top of the pudding, and refrigerate.
Add the remaining berries to the Cool Whip.
When ready to serve, remove the cake from the refrigerator and top the entire dessert with the berry-laden Cool Whip.
