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Dark Chocolate Soufflé
Double-Chocolate Cake with Salted Chocolate Carame
Double-Chocolate Biscotti
Chocolate Raspberry Football Cookie Truffles
Strawberry Trifle
Skinny Cooks


Angel food cake, buy it at your market
2 small packages strawberry Jell-O
1 1/2 c. hot water
2 (10 oz.) packages frozen strawberries
1 c. cold water
1 large box Vanilla Instant pudding
8 oz. tub Cool Whip


You can make this in a mixing bowl or casserole dish but I like to serve it in parfait or other tall glasses.

Break the cake into small pieces and place them into your bowl.

Make the Jell-O with the hot water; add the frozen berries and the cold water. Let the Jell-O rest until it’s partially set up.

Add the Cool Whip and mix it in well.

Pour the Cool Whip strawberry mixture over the pieces of cake. Toss to get all the pieces of cake nicely covered.

Make the vanilla instant pudding according to directions on box. Let it partially set up.

Put some of the Cool Whip berry mixture into the bottom third of the parfait glass. Add vanilla pudding to fill another third of the glass.< /p>

Finish filling with the Cool Whip strawberry mixture. Place in refrigerator to cool and set up. Garnish with a sprig of mint when serving.

To get Dave Kessler’s book, Skinny Cooks Can’t Be Trusted, send $12 to: Dave Kessler, 510 Greenbriar Dr., Richmond, IN 47374.

This farm news was published in the May 10, 2006 issue of Farm World.