“Another nice summer dessert!”
READY IN:
15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 store bought angel food cake
  • 1 (21 ounce) can strawberry pie filling
  • 1 ounce semisweet chocolate, grated
  • 1 (8 ounce) container Cool Whip (can use light "or" fat free)

Directions

  1. Cut cake horizontally into four layers.
  2. Place 1 layer on serving plate.
  3. Spread with 1/3 of strawberry pie filling; repeat with the other two layers and place the fourth layer on top.
  4. In mixing bowl, fold the grated chocolate into the Cool Whip.
  5. Frost with the Cool Whip mixture.
  6. Refrigerate for two hours.
  7. Store leftovers (if there are any) in the refrigerator.

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