- 10 oz angel food cake, cut into 1-inch cubes*
- 2 pints strawberries, sliced
- 2 pints blueberries
For the cream filling:
- 6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
- 1 1/2 cups cold water
- 1 package sugar-free white chocolate instant pudding mix
- 12 oz fat-free frozen whipped topping, thawed
Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.
Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off). Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then addmore blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour. *I only used 10 oz of a 16 oz cake.
Recipe originally appeared on Gina's Skinny Recipes
#3 STRAWBERRY SHORTCAKE IN A JAR
- 1 boxed yellow cake mix, baked according to package directions
- 1 can vanilla frosting
- 1 (8 ounce) whipped topping
- 1 quart fresh strawberries mixed with 1/4 cup sugar
1. Crumble the yellow cake mix into large chunks. Press a small amount of the crumbled cake mix into the bottom of four small canning jars. In a small bowl, mix together the frosting and whipped topping. Spoon a small amount on top of the cake layer. Spoon a few strawberries on top of the frosting layer, add another layer of cake, frosting, and strawberries.
2. Top each jar with a lid and ring. Store in the fridge up to 12 hours before serving.
Recipe originally appeared on Babble.com
#4 WATERMELON KRISPIE POPS
For the green (rind) outer ring-
4 cups Rice Krispies cereal
4 cups mini mashmallows
3 Tablespoons butter
green food coloring
For the red (watermelon) center-
5 cups Rice Krispies cereal
5 cups mini marshmallows
3 Tablespoons butter
red food coloring
Chocolate covered sunflower seeds, or mini chocolate chips
Prepare 2- 8" cake pans by greasing with butter or non-stick spray.
Make the green (rind)-
Add 4 cups rice krispies to a large bowl, set aside.
Melt 4 cups marshmallows and 3 tablespoons butter in a large bowl in the microwave about 2 minutes, or until very puffy.
Carefully remove from microwave, stir, and add in green coloring.
Pour green marshmallow mixture over the bowl of rice krispies. Stir mixture together, quickly, using a buttered spatula.
Working quickly, divide the mixture between the two prepared cake pans, and press along the sides of the pans, creating a ring about 1.5 inches tall and 1-1.5 inches wide/thick. Rub a bit of butter on your hands as necessary, to prevent the mixture from sticking to your hands.
Make the red (watermelon) center-
Repeat as above, using the ingredients listed (left).
Press red mixture into the center of the two cake pans, press down and smoothign the top surface with a buttered spatula.
I added chocolate covered sunflower seeds, using a tiny bit of melted chocolate to keep each seed in place.
Recipe Source- Adapted from Kellogs Rice Krispies
Idea Source- Dine and Dish
#5 FIRECRACKER BUNDT CAKE
- 1 box Betty Crocker® SuperMoist® white cake mix
- Water, vegetable oil and eggs called for on cake mix box
- Red food coloring
- Blue food coloring
- 1 (12 oz) can Betty Crocker® Whipped Fluffy White Frosting
Heat oven to 325°F. Generously grease a 12-cup tube cake pan. Make cake batter as directed on box. Pour 1 cup of batter into a bowl and add the red food coloring, mix well. Pour another cup of the batter into a bowl and add the blue food coloring, mix well.
Pour the red cake mix into the bottom of the greased pan. Carefully pour the white batter over the red batter in pan. Then carefully pour the blue batter over the white batter.
The blue batter does not need to cover the white batter completely. It looks better if it just forms a ring in the center of the white batter.
Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes. Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes.
Once cake is cool, equally divide the frosting into 3 bowls. Microwave the white frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the white frosting back and forth around the whole ring in a striping pattern until you use it all.
Then microwave one of the other bowls. Before drizzling, mix in a few drops of blue food coloring. Then drizzle over the cake, scattering back and forth. Repeat with the red food coloring, making sure you can see the red, white and blue colors. Set cake aside to dry.
When you add the batter, do not mix with a spoon. Just pour it in so the colors don’t mix but rather, just rest on top of each other in the pan.
Store loosely covered and unrefrigerated.
Cake can be made a day or two in advance.
Recipe originally appeared on Betty Crocker.com