Sugar-Free Strawberry shortcake Dessert |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 24 |
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This is sooooo easy and light - and YUMMY!! For the 4th, I added the layers of blueberries and blue Jello, but I usually just use strawberries. When I got this recipe, it called for regular cakes and Jello, but because there are some diabetics in my family, I tried using the sugar-free angel food cakes (Walmart) and Jello - no one can tell the difference. Everyone loves it and because it is so easy to do, it is one of my all-time favorites! The recipe as follows is for a 9 X 13 pan. Ingredients:
2 sugar-free angel food cake, tear into bitesize pieces (i always use the ones from the store bakery) |
1 (5/8 ounce) box sugar-free strawberry gelatin |
1 quart strawberry, sliced |
1 (12 ounce) container cool whip, lite |
Directions:
1. Make your Jello, according to the quick set directions. Place in refrigerator. Clean and slice the strawberries and add to the Jello.
2. Put back in the fridge, but do not let set completely. You want it to
3. be soft enough to spoon over the cake.
4. In a 9 X 13 pan, put a layer of the cake pieces - enough to cover the pan.
5. Spoon half of the strawberries and jello over the cake pieces.
6. Spread a layer of the Coolwhip over the strawberries and Jello.
7. Put another layer of the cake, Jello and strawberries and Coolwhip.
8. Refrigerate until ready to serve. Will be set in 45 minutes or so.
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