I created this dessert during a summer camping weekend trip. We had leftover strawberry shortcake ingredients, and this dessert was the result. It was a hit!
Nowadays I associate this dessert with floating down the river on a tractor inner-tube with friends and family. During the hot summer days in Florida, there's nothing better than enjoying the river with this cold dessert for company.
We usually begin our summer fun on the Fourth of July. School is out, and my nephews come home for the summer. Their Aunt Bobbi is ready to be a water baby again.
|Prep time||Ready in||Yields|
- 1 angel food cake, torn into bite-size pieces
- 2 pints strawberries, washed and sliced
- 2 (12-ounce) packages sugar-free strawberry Jell-O, prepared according to instructions
- 1 (5.1 ounce) package sugar-free instant vanilla pudding, prepared according to instructions
- 1 (7 ounce) package coconut flakes
- 16 ounce Cool Whip
- In large round bowl, break up angel food cake into bite-size pieces. My bowl was large, so I used all of the cake in my dessert.
- Wash both pints of strawberries. Remove the green tops and slice the berries. Sprinkle the berries over the cake. Take a large spoon and lightly fold the berries throughout the layers of cake
- Prepare two large packages of strawberry Jell-O per instructions on the package. When it is completely dissolved without any lumps, pour it over the strawberries and cake. Make sure the top pieces of cake are soaked with the Jell-O liquid. Then put in the refrigerator for 30 minutes or until the Jell-O is set.
- While waiting, make the vanilla pudding. Chill it while waiting.
- When the Jell-O is set, take the bowl out of the refrigerator and pour the vanilla pudding on top. Cover the bowl and return it to the refrigerator.
- When ready to serve, spread Cool Whip on top of the vanilla pudding. Last, sprinkle the coconut flakes on top.
- Serve in glass bowls.
© 2022 Barbara Purvis Hunter