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1 16 oz. pkg. one step angel food cake mix 1 Tbsp. powdered sugar 1 3 oz. pkg. sugar free strawberry gelatin 1/2 c. boiling water 1/2 c. seedless strawberry jam 1 8 oz. reduced fat cream cheese, softened 1/3 c. fat free milk 2 Tbsp. lemon juice 3 c. reduced fat whipped topping 1 3.4 oz. pkg. instant cheesecake or vanilla pudding mix 1 c. sliced fresh strawberries 1 kiwifruit, peeled and sliced 1 1/2 tsp. grated lemon peel Line a 15x10x1 baking pan with ungreased parchment paper. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350 degrees for 24-26 minutes or until top is lightly browned. Sprinkle sugar over a waxed paper-lined baking sheet. Immediately invert cake onto baking sheet. Gently peel off parchment paper, cool completely. Dissolve gelatin in boiling water. Stir in jam until melted. With a fork, poke cake at 1/2 in. intervals. Brush with gelatin mixture; chill for 10 minutes. In a bowl, beat cream cheese, milk, and lemon juice. Add whipped topping and pudding mix; whisk well. Reserve 1 cup. Place remaining pudding mixture in pasty bag with a large star tip. Trim edges of cake. Cut widthwise into three rectangles; place one on serving plate. Spread 1/2 reserved pudding mixture in center. Pip pudding mixture around top edge of cake. Repeat with second cake layer. Top with remaining cake layer. Pipe pudding mixture along top edges. Fill cent with fruit. Sprinkle with lemon peel. Store in refrigerator. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |