Make-Ahead Shortcake Recipe
- 1 loaf loaf-shaped angel food cake (10-1/2 ounces), cut into 1/2-inch slices
- 1/2 cup cold 2% 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
- 1. 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.
- 2. Meanwhile, in a large bowl, dissolve gelatin in boiling water; stir in frozen strawberries. Chill until partially set.
- 3. Spoon over pudding mixture. Chill until firm. Garnish with fresh strawberries if desired. Yield: 12 servings.
1 piece: 256 calories, 3g fat (2g saturated fat), 11mg cholesterol, 411mg sodium, 56g carbohydrate (37g sugars, 1g fiber), 4g protein.
Reviews for Make-Ahead Shortcake
"my absolute favorite. good for just us and great for company, very impressive"
"I substitute frozen pound cake and top it off with frozen whipped topping. There is never any left. I am always requested to make this!"