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Thursday, December 6, 2012

Strawberry and Cream Angel Cake

Strawberry & Cream Angel Cake recipe  
What You Need

3 cups  fresh strawberries, divided
4 oz.   (1/2 of 8-oz. pkg.) FAT FREE Cream Cheese, softened
2 Tbsp.  sugar
1-1/2 tsp.  zest and 1 Tbsp. juice from 1 orange
2 cups  thawed FAT FREE COOL WHIP Whipped Topping
 prepared angel food cake (10 inch), cut horizontally in half

Make It

CHOP enough strawberries to measure 2 cups. Refrigerate remaining whole berries for later use.
BEAT Cream Cheese, sugar, zest and juice in large bowl with mixer until well blended. Add COOL WHIP; beat on low speed just until blended. Gently stir in chopped berries. Spread about 2/3 of the COOL WHP mixture onto bottom half of cake. Cover with top of cake and remaining COOL WHIP mixture.
REFRIGERATE 1 hour. Arrange remaining berries on top of cake before serving.
By Kraft Food and Family

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