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Desserts

Four Summer Shortcakes

Four Summer Shortcakes recipe
photo by:kraft
the textture of the cake was so moist, and the strawberries are very ripe.
posted by
littlecook121
on 8/2/2006
time
prep:
10 min
total:
10 min
servings
total:
8 servings
Magazine Acquisition

what you need

Take 2 Tbsp. sugar and 1 cup thawed COOL WHIP LITE Whipped Topping and mix & match your recipe from these options...

fresh fruit options stir-in possibilities cake choices
sliced peaches 1/4 tsp. each ground cinnamon and ground ginger 2 pkg. (3 oz. each) ladyfingers, split into 3-ladyfinger segments
raspberries 2 Tbsp. chocolate syrup 8 marble pound cake slices (3/4 inch thick)
sliced strawberries 1 tsp. grated orange peel 8 angel food cake slices (3/4 inch thick)
sliced plums 1 tsp. grated lemon peel 8 pound cake slices (3/4 inch thick)

Then follow our 3 simple steps:

TOSS 4 cups fresh fruit with the sugar.

ADD stir-ins to whipped topping; stir gently until well blended.

DIVIDE cake evenly among eight dessert plates just before serving; top with the fruit and whipped topping mixtures.

Kraft Kitchens Tips

Special Extra
Sprinkle each dessert lightly with toasted PLANTERS Sliced Almonds.
Storage Know-How
Cover and refrigerate any leftover fruit and whipped topping mixtures. Store any leftover cake in airtight container at room temperature.
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