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Desserts

Fluffy Strawberry-Lemon Cake

Fluffy Strawberry-Lemon Cake recipe
photo by:kraft
have made it aleast 4 times, it is so light and rfreshing, not a overly sweet, Just right everyone I served it to enjoyed , and severd easy to make 123 and you done Jennie
posted by
Jenlol
on 2/14/2007
time
prep:
20 min
total:
1 hr 20 min
servings
total:
8 servings, one piece each.
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What You Need

1
 round angel food cake (10 oz.)
1-1/4
cups  cold fat-free milk
1
pkg.  (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1
Tbsp.  grated lemon zest
1
cup  strawberries, chopped
2
cups  thawed COOL WHIP LITE Whipped Topping
6
whole  strawberries, halved

Make It

PLACE cake on serving plate. Cut 3/4-inch-thick slice off top of cake; set slice aside. Carefully hollow out center of cake, leaving 1-inch-thick shell on bottom and sides. Reserve removed cake for snacking or other use.

POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Stir in lemon peel. Remove 1/2 cup of the pudding; place in medium bowl. Set aside. Spoon chopped strawberries into cake shell; spoon remaining pudding over strawberries. Replace top of cake.

ADD whipped topping to reserved 1/2 cup pudding; stir with wire whisk until well blended. Spread onto top and sides of cake. Refrigerate at least 1 hour before serving. Garnish with strawberry halves. Store leftovers in refrigerator.

Kraft Kitchens Tips

Make it Easy
Place uncut cake in freezer 30 min. before slicing for easier handling.
K:45215v0 :70020
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