Angel Food Salad
Ingredients
- 1 whole Angel Food Cake, cut into 1" bite size cubes
- 12 oz. container of cool whip
- 1 box Jello no-bake cheesecake mix , or tub of premade Philadelphia cheesecake filling (you will not be using the crust packet)
- Fresh Fruit: Best Combos are Strawberry and Blueberry, Strawberry and Kiwi, and Triple Berry.
Instructions
- In a large bowl, gently fold the angel food cake cubes into the thawed Cool Whip until the cubes are evenly coated. This helps keep the cake from getting soggy.
- Prepare the cheesecake pudding according to the package directions (using cold milk). If using premade cheesecake filling, skip this step.
- In a large Trifle Bowl or clear glass serving bowl, begin layering: - Start with about⅓ of the angel food cake + Cool Whip mixture - Add about ⅓ of the cheesecake filling - Top with about ⅓of the fresh fruit Repeat the layers at least one more time (or until you run out), finishing with a pretty layer of fruit on top.
- Cover and refrigerate for at least 2–4 hours