Ingredients
- 1 package angel food cake mix
- 8 ounces whipped cream cheese
- 1/2 cup strawberry preserves
- 2 cups fat-free Reddi-Wip® dairy whipped topping
Preparation
- Bake angel food cake according to package directions. Cool to room temperature.
- Beat whipped cream cheese and strawberry preserves until smooth. Fold in whipped topping.
- Slice angel food cake into three, even horizontal layers.
- Spread 1/3 of the cream cheese mixture between layers and reassemble, spreading the remaining 1/3 cream cheese mixture on top.
- Keep refrigerated until ready to serve.
Helpful hints
- After baking invert angel food cake on a glass bottle to prevent cake from falling.
- Lower fat ingredients such as cream cheese, are often higher in sodium than the regular fat product. Compare labels and make the best selection for your individual diet.
- If Reddi-Wip® is a pressurized dessert whipped topping found in the dairy section in most grocery stores. If unavailable substitute any whipped topping that does not contain phosphate additives.
