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Slice cake and line bottom of 9 X 13 inch pan. Mix cream cheese with cool whip and Eagle Brand milk. Spread on top of cake. Mix together strawberries and glaze and spread on top of second layer.
You can substitute peaches and peach glaze to turn this into a peach cake.
Source: Tennessee Farm Bureau Women County Classics Volume II
By Robyn Fed from Tri-Cities, TN
It's delightfully delicious. Perfect for summer days.
Preheat oven to 350 degree. Prepare crust by adding the butter and flour to a bowl and blend using a large fork or pasty blender. Add chopped pecans and mix. Press mixture into the bottom of a 9 x 13 inch pan. Bake at 350 degrees F for 18-20 minutes or until light golden brown. When done remove from oven and let cool.
While the crust is cooling, prepare the filling. Prepare Dream Whip according to package directions, whip until soft peaks form then set aside. Mix the cream cheese and powdered sugar together using a electric mixer. Add prepared Dream Whip to cream cheese mixtures.
When the crust is completely cooled add the cream cheese filling on top of the crust and spread evenly. Top with strawberry pie filling and chill for 12 hours. I never chill that long. I usually prepare this dish in the morning to serve that afternoon or evening.
Source: Mommy's Kitchen
By Tina from Royse City, TX
Tear angel food cake in cubes or small pieces and put in 9x13 inch cake pan. Dissolve gelatin in hot water and add cold juice/ water. Let stand until starts to set. Mix in berries and Cool Whip. Pour over cake and fold in.
Combine crumbs, sugar and butter to form crust. Press in the bottom of a 9x13 inch pan. Chill. Beat cream cheese with sugar and 2 tablespoons milk until smooth.