My mom made this for Memorial Day and we simply could not get enough of it! I went to Alabama to visit her this weekend and lucky for us….she made it again! I particularly love the fact that she made me my very own gluten free version that nobody else could touch but me! (per Mama’s rules)
Ingredients:
- 1 10 inch angel food cake
- 1 8 oz packages of cream cheese, softened
- 1 cup white sugar
- 1 8 oz container of thawed cool whip
- 16 oz vanilla or tapioca pudding
- 1/2 quart fresh strawberries
- 1/2 quart fresh blueberries
- 1/2 quart fresh raspberries
- 1 18 oz jar strawberry glaze
Preparation:
- Crumble the cake into a 9×13 inch dish.
- Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
- Spread a layer of vanilla pudding
- In a bowl, combine strawberries, raspberries, and blueberries and glaze until berries are evenly coated. Spread over cream cheese layer. Chill until serving.
- Mom actually served in beautiful glass bowl and layered the ingredients a few times.
