Description

Straight for the 1970’s my Moms easy, cool and refreshing strawberry and Whipped Topping dessert.

Ingredients

1 pound of ripe strawberries (Hulled) ½ sup sugar 1 pound cake (sliced into 12 slices) 2 (8 oz) tubs of Whipped Topping

Instructions

Place strawberries in a blender, add sugar and puree. Add ¼ cup of strawberry pures to the bottom of a 8x8 and spread to cover. Place 6 pieces of the pound cake on the bottom of the pan, pour ¾ of a cup strawberry puree over the top of your first layer of pound cake. Spread 1 of the 8 oz tubs of whipped topping over the puree. Place the other 6 slices of pound cake over the whipped topping and very slight press down to even the layer. Pour the remaining cup of strawberry puree over the pound cake slices, using the remaining 8 oz tub of whipped topping spread evenly over the strawberry puree. Cover and refrigerate for a minimum of 4 hours. The longer you refrigerate the more your puree will be absorbed into the pound cake.

Serves

6 - 8

Additional Comments

You can substitute a loaf of Angel Food Cake for the Pound Cake.

Mom’s Quick Strawberry Dessert