Today’s post is going to be short and sweet. Because I, in true Kelsea fashion, am sick … 3 days before a holiday. Isn’t it lovely? I’ve declared to stop making plans. I have a fantastic immune system … except when I make plans. Then for some reason it takes a vacation. No more immunity. I become overrun with germs. It’s fantastic.
Because my husband in a marine I get to experience some pretty cool things. On the 3rd of July I get to go to Mt Rushmore and watch as young men and women are sworn into the military. How awesome is that? Better yet … how American is that?! I can’t wait. And I’m hoping the 3 jugs of orange juice I plan to chug help keep this lovely whatever I have at bay.
My husband is not a chocolate dessert guy, and my mom remembers that, so she usually makes this for him when we visit. We don’t complain … because it’s awesome. And as with most of my mom’s recipes it’s pretty simple.
And in keeping with the 4th of July recipe theme – this is great to make and take to your 4th of July function. (You can add blueberries to it to make it a little more patriotic in colors, but I revolt against this practice.)
1 pre-made Angel Food cake
1 large container Cool Whip
1 package Strawberry Creme pudding (If you cannot find this you can use vanilla pudding with strawberry syrup mixed into the milk before adding to the powder.)
2 1/2 cups cold milk
1 package fresh strawberries
Prepare your ingredients before you start assembling. This is an important step – because! You don’t want your pudding to set up before your start layering. You want it to be liquid-y when you add it. So that means pull apart your Angel Food cake (a good kid job! Just be prepared for a few pieces to go missing!), slice up your strawberries, and open your Cool Whip.
1 layer of Angel Food cake pieces and then a sprinkle of sliced strawberries.
Pour over a drizzle of the pudding mixture.
And then a layer of Cool Whip.
Repeat this until you run out of ingredients – and make sure you end on Cool Whip.
Finished! Now cover this and throw it into the refrigerator so the ingredients can “marry” and your pudding can set up. Eat this within 3-4 days or your Angel Food cake will get too mushy. Not so delicious. But I promise you … this won’t last that long. You obviously want to keep this covered in the refrigerator when not eating.
Oh and bonus … leftover Angel Food Cake pieces!!!!!!!!!!!!
Delicious and a wonderfully delight dessert!
Happy 4th of July, readers. I truly, absolutely, without a doubt love this country. And the love I have for this country makes being a military spouse that much easier. I could not imagine making such a sacrifice in personal comfort and “normality” for anything less than the Red, White, and Blue. Celebrate this beautiful country this week, and thank God that we are able to call the Land of the Free home.
“Love your country. Your country is the land where your parents sleep, where is spoken that language in which the chosen of your heart, blushing, whispered the first word of love; it is the home that God has given you that by striving to perfect yourselves therein you may prepare to ascend to him.” ~Giuseppe Mazzini
Strawberry Angel Dessert
*I recommend doubling this recipe for more than 5 people
1 pre-made Angel Food cake, torn into pieces
1 package fresh strawberries, sliced
1 large container Cool Whip
1 package Strawberry Creme Pudding (Or vanilla pudding with strawberry syrup mixed in)
2 1/2 cups milk
1) Prepare all ingredients. (Add milk to pudding and stir)
2) Quickly begin layering Angel Food cake, strawberries, pudding, Cool Whip, and repeat. Finish when all ingredients are gone, or container is full. Being sure to end on Cool Whip.
3) Allow to sit in the refrigerator, covered, for pudding to set and ingredients to marry. 2-3 hours.