Category: Sweets
INGREDIENTS:
- Strawberry Mixture (Make this first so it can be cooling)
- 1-6oz large box strawberry jello
- 2 cups sugar
- 8 tbsp cornstarch
- 4 cups water
- 4 Cups fresh strawberries, drained and chopped (in a hurry, use frozen strawberries, 32 Oz.)
- Angel Food Cake
- 2 boxes Angel Food Cake, mixes made into 4-9" loaves (Betty Crocker or Duncan Hines)
- Snow Mixture
- 1 qt heavy whipping cream
- 2 tbsp Rustlin' Rob's Pure Mexican
- ¼ cup granulated sugar
- 2- 8 oz. cream cheese blocks, softened
- 2 cups confectioners’ powdered sugar
DIRECTIONS:
- Angel Food Cake:
- Follow the instructions on the cake mix, bake at 325 for 22 minutes on bottom oven rack–when removed cool on rack on its side.
- Strawberry Mixture:
- Mix cornstarch and jello in granulated sugar, add water
- Cook jello mixture until thick (not too thick, don’t want stiff jello consistency)
- Let cool – put in sink or bowl full of ice water to speed cooling.
- Add strawberries to jello mixture.
- Snow Mixture:
- Pour heavy whipping cream, Mexican vanilla, and sugar in a large bowl. Beat on high with hand mixer until thick (soft peaks)
- Combine softened cream cheese and powdered sugar, beat with hand mixer until smooth.
- Fold heavy whipped cream into cream cheese mixture.
- Assembly:
- Slice cake into 1” thick slices.
- Layer cake, white mix, strawberries, repeat until full (2 layers) (Use ¼ of each mixture, each layer, so you have enough for both pans)
- Makes 2 full 9 x 13 pans or Tupperware containers (easy storage).
- Refrigerate several hours or overnight before serving.
NOTE: You can always make the cake and strawberry layer the day before to save time.