crewsk
New member
1 package (16oz) pound cake mix (or your favorite recipe)
1 package (.3oz) strawberry jello
1/2C boiling water
1/4C seedless strawberry jam
1 package (8oz) cream cheese, softened
1/3C milk
2Tbsp lemon juice
3C whipped topping
1 package (3.4oz) instant cheesecake pudding mix
1C sliced fresh strawberries
1 kiwifruit, peeled, halved and sliced
1-1/2tsp grated lemon peel
Line a 15-in. x 10-in. x 1-in. baking pan with ungreased parchment paper. Prepare cake mix according to package directions. Spread batter evenly in pan. Bake at 350° for 24-26 minutes or until top is lightly browned. Immediately invert cake onto large cooling rack or counter covered with wax paper. Gently peel off parchment paper; cool completely.
Dissolve jello in boiling water. Stir in jam until melted. With a fork, poke cake at 1/2-in. intervals. Brush with jello mixture, let cool for 10 minutes.
In a bowl, beat cream cheese, milk and lemon juice until smooth. Beat in whipped topping and pudding mix. Reserve 1 cup. Cut a small hole in the corner of pastry or plastic bag; insert a large star tip. Fill the bag with pudding mixture.
Trim edges of cake. Cut widthwise into three equal rectangles; place one on serving plate. Spread 1/2 cup reserved pudding mixture in center. Pipe pudding mixture around top edge of cake. Repeat layer. Top with third cake layer. Pipe pudding mixture along top edges. Fill center with fruit. Sprinkle with lemon peel. Keep refigerated.
Yum Yum I want 2!! They look beautiful!!
