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Make-Ahead Shortcake
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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
Arrange cake slices in a single layer in an ungreased 13-in. x 9-in. dish. In a
large mixing 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |