Make-Ahead Shortcake
From Gove, Kansas, Karen Bland shares the recipe for this lovely layered dessert that showcases strawberries. "This family favorite has all the satisfaction of traditional strawberry shortcake with just a dash of distinction," she promises.12 ServingsPrep: 15 min. + chilling
Ingredients
- 1 loaf (14 ounces) angel food cake, cut into 1-inch slices
- 1/2 cup cold milk
- 1 package (5.1 ounces) instant vanilla pudding mix
- 1 pint vanilla ice cream, softened
- 1 package (6 ounces) strawberry gelatin
- 1 cup boiling water
- 2 packages (10 ounces each) frozen sweetened sliced strawberries
- Sliced fresh strawberries, optional
Directions
- Arrange cake slices in a single layer in an ungreased 13-in. x 9-in.
- dish. In a large bowl, beat milk and pudding mix for 2 minutes or
- until thickened; beat in ice cream. Pour over cake. Chill.
- Meanwhile, in a bowl, dissolve gelatin in boiling water; stir in
- frozen strawberries. Chill until partially set. Spoon over pudding
- mixture. Chill until firm. Garnish with fresh strawberries if
- desired. Yield: 12 servings.
Nutrition Facts: 1 serving (1 piece) equals 255 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 473 mg sodium, 54 g carbohydrate, 1 g fiber, 4 g protein.