Recipes..Fluffy Angel Food Cake Delight with Fresh Berries cake
Fluffy Angel Food Cake with Fresh Berries is a luscious, 3 layer angel food cake stuffed with luscious fluffy, whipped cheesecake pudding filling and juicy, fresh berries adorned throughout. Then it's topped with whipped cream and more berries and it's 'Awww'-Freaking-Mazing!
Ingredients
1 Angel Food Cake, already baked
1 8 oz Cream Cheese, softened
1 (3.4 oz) package Vanilla Instant Pudding
1 1/2 cups Milk, cold
2 cups Whipping Cream, whipped (4 cups whipped) or 16 oz Cool Whip
1 cup Blueberries, fresh
1 cup Strawberries, chopped
1/2 cup powdered sugar, optional
Instructions
Angel Food Cake:
Slice through it evenly 2 times with a serrated or sharp knife, so you get 3 cake layers.
Whipped Cream Cheese Filling
Using a mixer, beat cream cheese and dry pudding mixes in large bowl with mixer until blended.
Whisk milk into the cream cheese pudding filling and let sit for 3-4 minutes.
Gently stir in 8 oz or 2 cups of Cool Whip or whipping cream, whipped (see notes if making fresh whipped cream.
Layering of cake, filling and berries
Spread a layer of pudding mixture over cake and top with a layer of blueberries and sliced strawberries.
Repeat the filling and berries layers 2 more times with the cake slices (3 times total)
Use remaining 2 cups of whipped cream (see notes) and frost the cake using a long spatula frosting knife (or leave the cake naked and it's optional if you want to add a dollop of whipped cream left over.
Refrigerate for an hour, serve and keep leftovers in refrigerator covered.
Ingredients
1 Angel Food Cake, already baked
1 8 oz Cream Cheese, softened
1 (3.4 oz) package Vanilla Instant Pudding
1 1/2 cups Milk, cold
2 cups Whipping Cream, whipped (4 cups whipped) or 16 oz Cool Whip
1 cup Blueberries, fresh
1 cup Strawberries, chopped
1/2 cup powdered sugar, optional
Instructions
Angel Food Cake:
Slice through it evenly 2 times with a serrated or sharp knife, so you get 3 cake layers.
Whipped Cream Cheese Filling
Using a mixer, beat cream cheese and dry pudding mixes in large bowl with mixer until blended.
Whisk milk into the cream cheese pudding filling and let sit for 3-4 minutes.
Gently stir in 8 oz or 2 cups of Cool Whip or whipping cream, whipped (see notes if making fresh whipped cream.
Layering of cake, filling and berries
Spread a layer of pudding mixture over cake and top with a layer of blueberries and sliced strawberries.
Repeat the filling and berries layers 2 more times with the cake slices (3 times total)
Use remaining 2 cups of whipped cream (see notes) and frost the cake using a long spatula frosting knife (or leave the cake naked and it's optional if you want to add a dollop of whipped cream left over.
Refrigerate for an hour, serve and keep leftovers in refrigerator covered.
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