Tuesday, November 29, 2011

Strawberry & Cream Angel Cake

3 cups fresh strawberries, divided
4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
2 Tbsp. sugar
1-1/2 tsp.  zest and 1 Tbsp. juice from 1 orange
2 cups thawed COOL WHIP LITE Whipped Topping
1   prepared angel food cake (10 inch), cut horizontally in half
CHOP enough strawberries to measure 2 cups. Refrigerate remaining whole berries for later use.
BEAT Neufchatel, sugar, zest and juice in large bowl with mixer until well blended. Add COOL WHIP; beat on low speed just until blended. Gently stir in chopped berries. Spread about 2/3 of the COOL WHP mixture onto bottom half of cake. Cover with top of cake and remaining COOL WHIP

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