1 angel food cake
(16-oz.) tub of Cool Whip
(8-oz.) carton of sour cream
(3-oz.) pkgs. instant cheesecake
3 c. sliced fresh strawberries
1/2 c. sugar
2 tbsp Amaretto liquor or almond
Combine strawberries, sugar and Amaretto and let set. Fold together the dry pudding mix, cool whip and sour cream together till light and fluffy. Tear angel food cake into bite-sized pieces. Now alternate layers of cake, pudding and strawberries ending with pudding mixture and top with strawberries and refrigerate for at least two hours
Note: You can play with the recipe by switching out the fruit and pudding mix. Broken up cookies can be switched for the angel food cake with different fruits and pudding mixes.
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