Hopefully everyone enjoyed their much needed time off… I know I did. It was nice to have a kitchen to cook in and free time to spend with friends and family. However, while I was socializing and making cheesecake for Easter dessert, I was thinking of you guys. Every time I used my Kitchen Aid mixer I thought to myself, “How could I do this so it would be easy to make in a less- than-great dorm kitchen?” The answers were not easy to come by, but the challenge was fun.
The cheesecake came out great (see picture to the right), but I wanted to make something similar that I could share with you. So, for a last minute dessert I made this EXTREMELY easy, but EXTREMLY good recipe that has a “cheesecake-esque” flair to it. I came across this recipe on the back of a COOL WHIP top, but I changed it a little to make it my own.
It wasn’t easy to give up sweets for lent, but this reward at the end of those 40 days sure made it worth it.
Katie’s Version of “COOL WHIP Angel Lush Cake”
Ingredients:
1(15oz.) can of peach chunks in juice
1 box of Cheesecake (or Vanilla) Flavored Instant Pudding
1 ½ cups of COOL WHIP Whipped Topping
1 store bought angel food cake*
Directions:
1. Mix peaches (including juice from the can), instant pudding, and cool whip until combined.
2. Cut cake into three layers horizontally. Spread peach mixture on top each layer-filling in between layers, and spreading on top of cake.
3. ENJOY! [with some extra COOL WHIP on the side ; ) ]
*You can make the angel food cake if you have the ingredients on hand, but store-bought works great and saves time.
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