INGREDIENTS
1 angel food cake, cubed
1 box vanilla pudding, instant
2 cups milk, cold
8 oz. cream cheese, room temperature
8 oz. Cool Whip
1 cup confectioners’ sugar
1 Tablespoon granulated sugar
1 teaspoon vanilla extract
1.5 pints blueberries
1.5 pints strawberries
1 pint raspberries
zest of one lemon
mint sprigs
METHOD
Wash, rinse, hull, and slice strawberries. Place in a small bowl, covered with 1 Tablespoon of sugar. Cover and place in refrigerator. Wash, rinse and dry blueberries and raspberries, place in refrigerator.
Prepare the vanilla pudding with the milk, set aside. In large bowl, beat cream cheese and vanilla extract until light and fluffy, 2-3 minutes. Add confectioners’ sugar slowly while beating on low. Increase speed and beat until combined. Fold pudding mixture into the cream cheese until combined. Fold in Cool Whip and mix gently until combined. To assemble layer angel food cake, fruit, and Cool Whip mixture, until you get to the top. Add a final layer of the Cool Whip mixture and garnish with additional berries and mint sprigs. Sprinkle lemon zest over the top, cover and refrigerate or serve immediately!
