Ingredients:
2 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
1 (8 ounce) container sour cream
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 cup Cool Whip, thawed
4 tablespoons sugar
1 angel food cake, torn into bite-size pieces
2 quarts fresh strawberries, thinly sliced
Directions:
1 In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.
2 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
1 (8 ounce) container sour cream
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 cup Cool Whip, thawed
4 tablespoons sugar
1 angel food cake, torn into bite-size pieces
2 quarts fresh strawberries, thinly sliced
Directions:
1 In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.
2
Fold the cool whip into the cream cheese mixture.
3
Gently stir in cake pieces; set aside.
4
Combine strawberries and sugar, stirring until sugar is dissolved.
5
Layer in a large glass bowl, starting with 1/4 of the strawberries, then adding 1/3 of the cake mixture.
6
Continue layering; finish with strawberries.
7
Cover with plastic wrap; and chill several hours.
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