It’s been a while since I’ve posted, so I thought I’d jump back into things by sharing a very easy, VERY YUMMY summer recipe with you!
The recipe that follows is for a large batch of strawberry goodness, but it can easily be scaled down as the occasion warrants…
Ingredients (*see notes at the end)
2 lbs strawberries, cleaned and sliced
2 – 12.5 oz containers strawberry glaze*
2 – 10 oz pkgs of angel food cake, cubed
1 large container CoolWhip, thawed
1 – 16 oz can sweetened condensed milk*
1 – 16 oz container sour cream*
Begin by cubing the angel food cake.
In medium sized bowl, combine sliced berries with the glaze. I like to start one container at a time; you can add as much or as little as you like.
In another bowl, combine the thawed CoolWhip with the sour cream. Slowly stir in the condensed milk. You can just stir with a spoon, no need to use a mixer or anything fancy.
In a large bowl (a nice sized chip or snack bowl is perfect), start with a layer of cake, followed by a layer of strawberries, then a layer of CoolWhip mixture. Repeat until you’ve used up most if not all of your mixtures.
Refrigerate until ready to serve. Can be made the night before.
*Notes – even though the original recipe calls for the quantity it does, I end up using less. I use about 1.5 containers of glaze, 8 oz of sour cream, and only 1/3 of the can of condensed milk. This leaves you with a mixture that tastes mostly like whipped topping with a hint of richness from the sour cream and condensed milk.
This can also be made low-fat/sugar free – every time I make this, I use sugar free glaze, low fat condensed milk, low fat sour cream, and light or sugar free CoolWhip; my husband who dislikes anything dietetic could not tell the difference 🙂