Thursday, April 05, 2012

Easter Dessert

We entertained for the first time in a long time. Before the snow set in, we had a beautiful weekend. All the patio furniture was set out & we ate dinner outside. Nick never met a parfait he didn't love so I  made this dessert.

I think it will be on the summer rotation and it would be great for an Easter celebration. But, here is how I would change it.

  • 1 large angel food cake

For the custard:

  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk [don't use the whole container]
  • 1 (12-ounce) container frozen whipped topping, thawed

For the glaze:

  • 1 cup sugar [cut back a bit on the sugar]
  • 3 tablespoons cornstarch
  • 3 tablespoons strawberry gelatin (recommended: Jell-O)
  • 1 cup water
  • 2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters) [use way more]
  • Whole fresh strawberries and mint leaves, for garnish


Slice cake, using a serrated knife, horizontally into 3 equal layers.

For the custard:

Beat the cream cheese and condensed milk until smooth.  Fold in the whipped topping; set aside.

For the glaze:

In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely.

For assembly:

Place 1 layer of cake in a large clear bowl. Top with a generous layer of glaze, followed by a layer of strawberries and a layer of custard mixture. Repeat layering in this order for remaining cake, glaze, strawberries and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.

I felt like I used too much of the glaze, but the cake soaks it up tremendously. You could add the whole batch. This could be made the day before you serve it. I would also add a little mint sprig to each dish when serving.

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