The other afternoon a few of us gathered at Janice's for an afternoon of cards. It was a perfect afternoon with temps in the low 80s to do just about anything with friends, but cards won out.
When we get together, we don't want to spend the afternoon eating, so snacks are usually light. One thing that may or may not be light is dessert. We always have dessert.
That afternoon was no different. Janice had it hiding in the refrigerator so we were a little surprised when she asked us if we were ready for dessert. Always prepared with my camera in my purse, I was ready to take some pictures of it as Janice served it. (Everyone has gotten used to my taking several pictures before we eat)
After we finished playing cards, (Did I mention that Fran and I won?) I got Janice to tell me the recipe so she wouldn't have to give it to me later. She knows it by memory since it is a favorite of hers. She said she likes to make her own angel food cake, but didn't this time. She also said sugar - free and fat - free products work well but sweetened the frozen strawberries if they are unsweetened.
1/2 Angel Food Cake
1 large package instant vanilla pudding (sugar - free works)
2 cups milk(skim works)
1 pint vanilla ice cream, softened (sugar - free and/or fat free works)
1 small box strawberry banana jello (sugar - free works)
1 16 - oz bag frozen sweetened sliced strawberries (freeze them if using fresh strawberries)
1 cup boiling water
Cool Whip
Using a 9 x 13 - inch pan, break half of the Angel Food cake into pieces and spread them in the bottom of the pan.
Mix the pudding with the milk and stir til it thickens. Then stir in the softened ice cream.
Pour the pudding/ice cream mixture over the cake pieces.
Place in the refrigerator for 15 - 20 minutes.
In a large bowl, stir the box of jello with the boiling water til the jello dissolves. Then add the frozen strawberries, stirring quickly to thicken.
Pour over the top of the pudding/ice cream mixture.
Top with a layer of Cool Whip. Store in the refrigerator overnight or most of the day.
When we get together, we don't want to spend the afternoon eating, so snacks are usually light. One thing that may or may not be light is dessert. We always have dessert.
That afternoon was no different. Janice had it hiding in the refrigerator so we were a little surprised when she asked us if we were ready for dessert. Always prepared with my camera in my purse, I was ready to take some pictures of it as Janice served it. (Everyone has gotten used to my taking several pictures before we eat)
After we finished playing cards, (Did I mention that Fran and I won?) I got Janice to tell me the recipe so she wouldn't have to give it to me later. She knows it by memory since it is a favorite of hers. She said she likes to make her own angel food cake, but didn't this time. She also said sugar - free and fat - free products work well but sweetened the frozen strawberries if they are unsweetened.
STRAWBERRY ANGEL DESSERT
1/2 Angel Food Cake
1 large package instant vanilla pudding (sugar - free works)
2 cups milk(skim works)
1 pint vanilla ice cream, softened (sugar - free and/or fat free works)
1 small box strawberry banana jello (sugar - free works)
1 16 - oz bag frozen sweetened sliced strawberries (freeze them if using fresh strawberries)
1 cup boiling water
Cool Whip
Using a 9 x 13 - inch pan, break half of the Angel Food cake into pieces and spread them in the bottom of the pan.
Mix the pudding with the milk and stir til it thickens. Then stir in the softened ice cream.
Pour the pudding/ice cream mixture over the cake pieces.
Place in the refrigerator for 15 - 20 minutes.
In a large bowl, stir the box of jello with the boiling water til the jello dissolves. Then add the frozen strawberries, stirring quickly to thicken.
Pour over the top of the pudding/ice cream mixture.
Top with a layer of Cool Whip. Store in the refrigerator overnight or most of the day.
does this stay hard bc of the icecream in the fridge...or should it be in the freezer?
ReplyDeleteIt does fine in the fridge...Have had this one for years..All can say is Wonderful..
DeleteThanks for your question. I called my friend Janice and she said it would stay set in the refrigerator. She said she will make it and her granddaughters will take days to eat it. It will hold its shape. It is more of a creamy texture. It is really delicious.
ReplyDeleteThanks for sharing this recipe. My Aunt Jen in Monterey California made this recipe in the summer of 1964 when I was visiting from New Jersey. I was just 17 at the time. She used lemon pudding and vanilla ice cream. There was no such thing as Cool Whip back then so she probably garnished it with a dollop of fresh whipped cream. This brought back some wonderful memories. I think I'll make this for dessert when I have some friends over next week.
ReplyDeleteWhat a beautiful memory! Thanks so much for sharing it with me. Hope you will make it and think of your Aunt Jen when you eat it. Patricia
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