Creamy Strawberry Delight

Gail Welch

By
@sugarshack

Found this handwritten recipe stuck in an old cookbook. I recognized it as one a coworker made and brought to an office birthday party years ago. Everybody had to have a copy of the recipe because it was really delicious! SO EASY & QUICK to make as I just discovered! This recipe can be made in a 9x13 inch pan instead of a trifle bowl.


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Comments:

Prep:

10 Min

Method:

No-Cook or Other

Ingredients

1 large
angel food cake (or 2 small) ready made
3 2/3 c
powdered sugar or 1 box
1 small
can evaporated milk
1 large
carton cool whip 16oz
16 oz
daisy sour cream
1 box
frozen sliced strawberries with sugar (16 oz container)
1 pkg
(bag) strawberry glaze or ( i used 13.5 oz container of marzetti glaze)

Directions Step-By-Step

1
Mix powdered sugar, milk, Cool Whip and sour cream together. Break up cake into small pieces and fold into Cool Whip mixture. Set aside.
2
Stir strawberries and glaze together. Set aside.
3
Either in a trifle bowl or 9X13 pan layer cake mixture and strawberries, beginning with cake mixture and ending with strawberry mixture.
4
Refrigerate until time to serve and leftovers.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Heirloom