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Enjoy this recipe from Christmas Kitchen.
Submitted by: Suzanne Varnes from Palatka, FL
16-oz. container frozen whipped topping, thawed
14-oz. can sweetened condensed milk
8-oz. pkg. cream cheese, softened
1 t. vanilla extract
1 angel food cake, cubed
21-oz. can blueberry, peach, cherry or strawberry pie filling
Optional: fresh fruit slices, fresh mint sprigs
In a large bowl, combine whipped topping, condensed milk, cream cheese and vanilla. Beat until creamy; set aside. In a large clear glass bowl, place a layer of cake cubes, a layer of pie filling and a layer of topping mixture. Be generous with cake and topping mixture, but just drizzle pie filling around edges and over center. Repeat layers. Cover with plastic wrap and refrigerate overnight before serving. Garnish with fresh fruit or mint, if desired. Serves 10 to 12. | |
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In a large bowl, combine whipped topping, condensed milk, cream cheese and vanilla. Beat until creamy; set aside. In a large clear glass bowl, place a layer of cake cubes, a layer of pie filling and a layer of topping mixture. Be generous with cake and topping mixture, but just drizzle pie filling around edges and over center. Repeat layers. Cover with plastic wrap and refrigerate overnight before serving. Garnish with fresh fruit or mint, if desired. Serves 10 to 12. |
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