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Strawberry Heaven Pudding


Strawberry Heaven Pudding Recipe Deserts and puddings have been then an all-time favorite of everyone in the world. These are filled with sweetness and many fruity flavors to give the best treat to you.

So the next time you’re invited to a picnic, potluck or barbecue, take along something that tastes great, looks good and satisfies even the pickiest eater in the crowd. Even if you pressed for time or you’ve never liked baking in the first place.

Whatever the reason, you need a dessert, and you need it quick. So you reach for that grocery store staple: the ready-to-eat angel food cake.
No shame in that.
Light, airy angel food cakes are a perfect canvas for fresh summer fruit and a little whipped cream.



1 angel food cake
1 (16 ounce) container Cool Whip
8 ounces cream cheese
1 cup sugar, divided
1 teaspoon vanilla extract
1 quart fresh strawberries, sliced
3 tablespoons cornstarch
1 (3 ounce) package strawberry Jell-O gelatin dessert
1 tablespoon lemon juice
1 cup water



Combine in medium saucepan 1/2 cup of sugar, cornstarch, Jello, lemon juice, and water.
Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
Set aside to cool slightly.
Stir in sliced strawberries.
Tear angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip.
Press into 9×13 inch pan (I use glass so you can see the pretty layers).
Set aside.
Combine cream cheese, 1/2 cup remaining sugar, and vanilla in mixer bowl.
Beat until smooth.
Stir in remaining Cool Whip.
Spread evenly over cake layer.
Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly.
Refrigerate 2 to 3 hours before serving.

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You may substitute a 16 ounce bag of frozen whole strawberries, thawed and chopped, for the fresh strawberries.

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