It turns out that Creme Brulee is probably the easiest, fanciest dessert you can make! Amber and I decided to have a romantic Valentine's Day dinner in my courtyard last night instead of making our husbands to take us out. We had a lot of fun and dinner and of course dessert was delicious! At first when I came up with the idea of making Creme Brulee I was a little intimidated, but once I started I couldn't believe how easy it was! The guys were really impressed with it and Jack even got to toast the sugar with his blow torch!  

Ingredients:
     1/4 cup and 2 tablespoons white sugar
     2 cup heavy cream
     6 egg yolks  
     1/2 teaspoon vanilla extract
     4 tablespoons white sugar, divided by four

Directions:
1. Preheat oven to 350 degrees
2. Whisk the 1/4 cup and 2 tablespoons with the heavy cream in a microwave-safe bowl. Heat in microwave for one minute. Take out and whisk and heat again for another minute or until sugar is fully dissolved.

And there you have it! A easy fancy dessert that will impress all of your friends! ​

​To go along with the Saint Patrick’s Day Trifle, I made these amazing Mint Brownies. The sweetness was a nice balance to the Corned Beef and Cabbage we served for dinner. I used my go to pre-made brownie mix and added a mint cheesecake layer and they came out so soft and chewy!
 
Ingredients:
     1 Pre-made Brownie Mix
Mint Cream Cheese
     8 oz Soften Cream Cheese
     1/4 Cup Sugar
     1 Egg
     1/4 tsp Peppermint Extract
     Green Food Coloring
     1/2 Cup Mini Chocolate Chips, divided
 
Directions:
 
1. Preheat oven to 350 degrees. Mix brownies as instructed. Pour 3/4 of the brownie batter in 9 X 13 prepped pan.
2. To make the mint cream cheese, mix the softened cream cheese, sugar, egg, peppermint extract, and a few drops of the green food coloring until smooth. Slowly stir in half of the mini chocolate chips.
3. Spoon out the mint cream cheese mixture on top of the brownie batter, and then cover the cream cheese mixture with the rest of brownie batter. Using a butter knife create swirls in the batter allowing some of the mint cream cheese to show. Sprinkle the remaining mini chocolate chips on top.
4. Bake for 30 to 35 minutes and cool before cutting.

​Every Fourth of July I make a trifle so I knew it would be fun to make a Saint Patrick’s Day version. Instead of using pound cake I used brownies, vanilla pudding and Mint Oreo’s. It turned out so pretty and was a big hit at our party!
 
Ingredients:
     1 pre-made brownie mix
     1 3.4 oz box instant vanilla pudding
     8 oz whipped cream
     Green food coloring
     10 Mint Oreo’s, crushed
 
Directions:
1. Bake brownies as instructed. Once cool cut brownies into small rectangles
2. Make pudding as instructed and color with green food coloring.
3. Crush Oreo’s by using a food processor with a few pulses or a rolling pin and a gallon zip bag.
4. Place a layer of brownies on the bottom of a trifle bowl, layer 1/3 of the green pudding on top of the brownies, sprinkle on a few of the crushed Oreo’s and cover with 1/3 of the whipped cream. Repeat two more times and sprinkle the rest of the Oreo’s on top. Refrigerate until ready to serve.

These homemade chocolate truffles are not only super easy to make, but better than anything you can find at the store! To make the homemade ganache you only need 8 oz. of cream, 8 oz. of chocolate chips, and a tsp of vanilla. Slowly bring the cream to a boil in a small sauce pan, do not walk away because the moment you do it will boil over. Place the chocolate chips in a heat resistant boil and slowly pour the hot cream over the chocolate chips and add the tsp of vanilla. Let the cream start to melt the chocolate chips before stirring. Once room temperature, cover and refrigerate a minimum of 24 hours. The longer the time the firmer the ganache gets.

​Once the ganache is fully firm, use a melon baller and create round balls of chocolatey goodness. If your hands get to warm cool using ice, if your chocolate get too warm place a bowl of ice under the bowl or pop in the fridge for 20 minutes. 

After all of the balls have been rolled place in the fridge for 20 minutes to rechill. ​

​Whatcha Makin'? Fruit Cake. Does anyone know that song by  The Superions? They play it every year on the local radio station and every time I say the fruitcake, it instantly pops into my head. But yes today I made a fruitcake and no it will not last the end of the world. Heck I don't even know if it will last the end of the day, because it is that good! Seriously! I have never made a fruitcake before and I know it is my Dad's favorite holiday treat, so I thought it would be a great gift basket item. I used an adaptation of Alton Brown's Good Eat Recipe, I use a lot of his recipes because they call for best quality ingredients. I dear you to try this recipe and tell me that fruitcake is horrible and can only be used as a door stop!

Ingredients
 
1 cup golden raisins
1/2 cup sun dried cranberries
1/2 cup sun dried blueberries
1/2 cup sun dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum
1 cup sugar
5 Tbsp butter
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/4 chopped pecans
Brandy for basting and/or spritzing

Instructions

1. ​Combine dried fruits, candied ginger and both zests. Add rum and microwave for 5 minutes to re-hydrate fruit.
2. Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes.
3. Heat oven to 325 degrees. Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour.
4. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again. Remove cake from oven and place on cooling rack. Spritz top with brandy and allow to cool completely before turning out from pan.
5. When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. 

You're a Mean One Mister Grinch....tonight we hosted our annual Christmas party and this year we made it a Grinchmas Party. It was so much fun! We all dressed up with Whoville in mind and we even had a Grinch! Our entertainment was the original Grinch cartoon (sorry Jim Carrey just not a fan of your version) and a few other Christmas classics. I wanted to do something fun and simple for the menu so we had a red and green veggie and fruit trays, homemade salsa and chips, chicken white chili, country toffee, and the perfect cupcakes for dessert. Oh and don't forget about the Grinch Popcorn! There was even champagne, cider, and a hot chocolate bar too! 

Cupcakes:
Green colored vanilla cupcakes
A ring of white buttercream to create the base of the Santa Hat
Swirled red buttercream to create the Santa Hat
Topped with a white sixet for the puff ball
Santa suit cupcake wrappers

It’s the week of Thanksgiving and it’s time pull out those favorite recipes. Last year I made Yam Soufflé, cranberry sauce, and pumpkin roll recipe, but this year instead of the roll I decided to make my first pumpkin pie. This is a super easy and tasty recipe and goes perfect with my homemade whipped cream!

Ingredients:
1 Pre-made Graham Cracker Crust
2 large egg whites
1 large egg
½ cup dark brown sugar
¼ tsp salt
1 tsp pumpkin pie spice
¼ tsp all spice
¼ tsp cloves
¼ tsp nutmeg
¼ tsp cinnamon
1 cup canned pumpkin
½ cup evaporated milk
 
Directions:
Preheat oven to 350 degrees. In a mixing bowl whip egg whites until frothy. 

Although I am guilty of using store bought whipped cream in my peanut butter pie and ice cream recipes, I never use it on holidays. I quickly whip up my own and it is the perfect topping to my pumpkin pie! Once you try it you won’t want to go back to store bought again!!

Ingredients:
1 cup heavy whipping cream
1 tsp vanilla extract
1 tbsp. powder sugar
 
Directions:
Mix the heavy whipping cream in a large bowl and right before peaks form beat in the vanilla and the sugar until peaks form.
*Over beating can cause the cream to separate and become lumpy. 

Today was my coworkers birthday and all she wanted was an apple cheesecake that currently isn't in season, so I decided to make my own version. I found some over complicated cheesecakes recipes that would take hours to make with all of the prep and baking...the version I came up with only took an hour! Everyone at work loved the pie, the birthday girl proclaimed it was her new favorite pie, and my husband stole the small piece I tried to save for a later treat! Follow the steps below to make your own amazing Caramel Apple Crisp Cheesecake Pie!! 

Ingredients
•Pre-made Graham Cracker Crust

Cheesecake:
•2 8oz package softened cream cheese
•2 tbsp corn starch
•¼ cup brown sugar
•¼ cup white sugar
•2 tsp vanilla extract
•½ tsp cinnamon  

Apple Crisp Topping:
•¼ cup all purpose flour
•¼ cup rolled oats
•¼ cup brown sugar
•½ tsp cinnamon
•2 tbsp melted butter
•2 medium to large apple, peeled and thinly sliced
•Caramel Topping, if desired  

Instructions

1. Preheat your oven to 350F.
   
   
2. In the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, cornstarch and vanilla.
   
   
3. Once well combined, pour on top of your graham cracker crust.
   
   
4. To start your apple layer, arrange the thinly sliced apple on top of the cheesecake in a single layer.
   
   
5. Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.
   
   
6. Once it's done cooking, cool for 15 minutes, then refrigerate overnight.
   
   

When Jack and I eloped eight years ago, I didn’t want to lose all of the extras. I made a bouquet for me and a boutonniere for Jack; we still had champagne and even a small cake. Every year I go back to that bakery and get the same cake for us to enjoy after dinner.  This year since I have been making a lot of ice cream pies, I decided to make an ice cream pie version. Yum! I used a graham cracker crust, strawberry cheesecake ice cream, whipped cream, and fresh strawberries.  I followed the same steps as the Fourth of July Pie: melted the ice cream, layered the strawberries on the bottom of the crust, poured in ice cream, layered more strawberries before pouring the rest of the ice cream, and froze. Once frozen, I topped the pie off with the whipped cream and strawberries. It was perfect after a long and hot summer day! Next year I think I am going to try to make it with custard….yummmm.

It hot where we leave during the summer time and the best way to cool down is with some homemade ice cream pie! Normally I make my Fourth of July Trifle, but this year since we are keeping it small I decided to make an ice cream version this year. I got a graham cracker crush and layered sliced strawberries along the bottom. I think poured some melted strawberry ice cream. I put another later of strawberries and added some blueberries before topping it off with more ice cream. I placed it in the freezer until the ice cream re-froze and then finished it some whipped cream and decorated with more strawberries and blueberries. This is going to be such a nice cool treat while we watch the fireworks! 

Today is my wonderful husband’s birthday. Happy Birthday Jack! Last year I made Jack’s favorite dessert: Reese’s Peanut Butter Ice Cream Pie; but this year he said I could try a new recipe I found. As a kid I remember going to potlucks at our church and there was my favorite dessert of all time: Jack’s Peanut Butter Pie. Jack was our pastor and he made this dessert for every potluck. It was so thick and rich and delicious! I have been trying to find the recipe for years so I can recreate it and last week while on Pinterest I came across a recipe that was similar enough that I could tweak and try it. The original recipe called for a chocolate crust and creamy peanut butter and I knew that Jack’s pie had graham cracker crust and chunky peanut butter.
Ingredients:
1 Pre-Made Graham Cracker Crust
1 Cup Chunky Peanut Butter
1 package (8 Ounce) Softened Cream Cheese
1-1/4 cup Powdered Sugar
1 package (8 Ounce) Whipped Cream, Thawed
 
Directions:
In a mixer add the peanut butter and the cream cheese, beat until smooth. Slowly add powdered sugar and beat until smooth. Lastly add in the whipped cream and beat the mixture until smooth.
 
Pour the filling into the graham cracker crust and chill for at least an hour before serving.
 
The pie turned out better than imagine and it was just like Jack’s pie! I am so happy that I finally have the recipe to make this childhood favorite any time I want! Oh and Jack loved the new pie too!

Today is my amazing mother's birthday. She is the strongest person I know. I truly admire her and I hope I am at least half the mom she is. Since it is her birthday I thought I would share her favorite recipe, she loves banana nut muffins and if I'm making her any type of cake for her birthday she will ask for a banana nut with buttercream frosting. Yum!

Ingredients:
     1 1/2 Cup All-Purpose Flour
     3/4 Cup White Sugar
     1 tsp Baking Powder
     1/2 tsp Salt
     1/2 tsp Cinnamon
     1 tsp Baking Soda
     1 Egg
     1/3 Cup Butter, Melted
     3 Large Bananas, Mashed
     2 oz Chopped Walnuts
 
Directions:

1. Preheat to 375 degrees. Combine bananas, sugar, egg, and melted butter in a large bowl. Shift in flour, baking powder, baking soda, and salt.
2. Pour in to prepared pan(s) and bake for 10-15 minutes for mini muffins or 25-30 minutes for large muffins, loaf, or cake pans.

 
Happy Birthday Mom!!!

Today is Mardi Gras and over the last several years I have enjoyed making a traditional King's Cake. If you have never had one before it kind of reminds of of a tougher cinnamon roll. The cake is time consuming, but I only make them once a year!
​
Ingredients

• PASTRY:
• 1 cup milk
• 1/4 cup butter
• 2 (.25 ounce) packages active dry yeast
• 2/3 cup warm water
• 1/2 cup white sugar
• 2 eggs
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly grated nutmeg
• 5 1/2 cups all-purpose flour
• FILLING:
• 1 cup packed brown sugar
• 1 tablespoon ground cinnamon
• 2/3 cup chopped pecans
• 1/2 cup all-purpose flour
• 1/2 cup raisins
• 1/2 cup melted butter
• FROSTING:
• 1 cup confectioners' sugar
• 1 tablespoon water

            
Directions

1. Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
2. When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
4. Preheat oven to 375 degrees. Grease 2 cookie sheets or line with parchment paper.
5. To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
6. Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
7. Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the frosting.

​One of the big things that I have done over the past few years is make and sell chocolate covered strawberries. The profits in the past would help go towards my spring tuition fees, but now that school is completed the money will be going to pay off our debt! I'm really excited about the idea of being debt free by the end of the year and each time a make a cake or sell a box of chocolate covered strawberries it takes us a little closer to achieving that goal! The key to making perfect chocolate covered strawberries is the strawberries and timing. First when shopping for strawberries try to buy as close as possible to when you need them and buy local! Local is always picked fresher and they last longer than the store bought ones. Wash and completely dry each strawberry. Chocolate will not stick to wet strawberries and if they are too wet could possibly ruin the chocolate. Never get chocolate wet! I like to use a double boil when melting chocolate; it makes it easier for me to manage the temperature of the chocolate. If your chocolate is too thick add a little vegetable shorting and stir in. Dip each strawberry into the chocolate by holding onto the leaves and lay flat on a cookie sheet covered with wax paper. If you would like sprinkle with crushed nuts, sprinkles, mini chocolate chips, or drizzle a different color of chocolate. Once all of the strawberries are dried it should be easy to remove from the wax paper. Place a small piece of wax paper in a dessert box and cover with a dollies; the wax paper will prevent leaks from ruining the box, the dollies dresses up the box. I hope you take the time to make these sweet treats for your Valentine Sweetie!

Today is Epiphany. This is my first Epiphany since being baptized in the Catholic Church and I wanted to do something special to celebrate it. My husband was raised Catholic in France so to celebrate they would eat Galette des Rois or an Epiphany Cake. After researching recipes I came across one that I was easily manageable. I tweaked a few things after getting input from Jack. The result was a very tasty dessert we enjoyed after dinner. Follow the instructions below for your own Galette des Rois.

Ingredients  
      1 package thawed puff pastry sheets
      1 egg
      ¼ cup almond paste
      ¼ cup sugar
      3 Tbsp unsalted butter, softened
      2 Tbsp flour
      2 tsp powdered sugar
      ¼ tsp vanilla
      ¼ tsp almond extract
      1 egg beaten
      1 dried bean
      Pinch of salt

Directions

1. Preheat oven to 450 and cover a large baking sheet with parchment paper and spray with baking spray. Puree the almond paste, sugar, butter and salt in a food processor. Add 1 egg, vanilla and almond extract, then purée until smooth.
2. Add the flour and pulse to mix. Roll out one sheet of the puff pastry into an 12 inch square on a lightly floured surface. Place an 11 inch pie plate upside down onto the square and cut out a round shape using the pie plate as a template.
3. Brush the flour from both sides of the round cut out and place it on the prepared baking sheet. Chill in the refrigerator. Repeat with the second square of puff pastry, but leave it on the floured work surface.
4. Brush the part of the beaten egg on top of the second round cut out. Decoratively score on the top using the tip of a paring knife and make several small slits all the way through the pastry to create steam vents.
5. Remove the first round cut out from the refrigerator and brush some of the egg in a 1 inch border around the edge. Spread the almond cream in the center evenly. Hide the bean in the almond cream. Place the scored round on top and press the edges together.

To Bake

1. Bake the galette des rois  in the lower rack of the oven for 13 to 15 minutes, until puffed and golden. Remove from oven and dust with the powdered sugar.
2. ​Place back in the oven on the upper rack and bake for an additional 12 to 15 minutes or until the edge is a deep golden brown. Serve warm.

Last year I was asked to donate cookies and sheet cakes to an amazing charity event that helps supports young women in our community. This year I was honored to be asked to participate again. Both years there were several other well known local bakeries that donated items and I was excited to see my logo next to their names, as well as, not being able to keep my desserts on the table! We were also guest for the event so I was able to work my table, but every time I got a chance to check on my table almost all of the cookies and cake slices were gone. I made sugar thumbprint cookies with a chocolate glaze and a triple chocolate cake, and strawberry with cream cheese frosting...what goes better with wine than chocolate and strawberries!

Sugar Thumbprint Cookies with Chocolate Glaze

Ingredients
     1 1/2 cups Flour
     3/4 cup White Sugar
     1/2 tsp Baking Powder
     1/2 tsp Baking Soda
     1/2 tsp Salt
     1/3 Stick Softened Butter
     1 Large Egg, 
     1/2 tsp Vanilla Extract
Glaze
     1 1/2 cups Powdered Sugar
     1 tbsp Cocoa Powder
     3 tsp Milk
     1/8 tsp Salt
     1/4 tsp Vanilla Extract
     2 tsp Melted Butter

Directions

1. Preheat oven at 350. Place parchment paper on cookie sheet and spray wth baking spray.
   
2. Roll small pieces of dough about the size of a quarter and place on the baking spray. Make sure to leave plenty of room between each cookie. Gently press your thumb into each cookie, flattening it a little.
3. Bake for 6-8 minutes at 350, rotate once if needed. Do not overcook! Remove them even if they look doughy, they will continue to bake after removed from the oven.
4. Once cool top with chocolate glaze.

I love Fall and with the busy season among us, I wanted to share my favorite Thanksgiving breakfast items. It is sweet and tangy and perfect with a cup of Pumpkin Spice coffee as I finish off Thanksgiving side dishes!

Ingredients
     2 cups Flour
     3/4 cup Sugar
     1 1/2 tsp Baking Powder
     1/2 tsp Baking Soda
     3/4 tsp Salt
     1/4 cup Butter, Soften
     3/4 cup Orange Juice
     1 tbsp Grated Orange Zest
     1 Egg
     1 cup Chopped Cranberries
     1/2 cup Chopped Walnuts or Pecans (Optional)


Glaze
     1 1/2 cups Powdered Sugar
     3 tsp Milk
     1/8 tsp Salt
     1/4 tsp Vanilla Extract
     2 tsp Melted Butter

Directions

1. Preheat oven to 350 and spray a bundt pan with baking spray or grease and flour.
2. Combine flour, sugar, baking powder, baking soda, and salt in a bowl. Stir the sliced soften butter into the dry mixture until combined. Add the orange juice, orange zest, and beaten egg and mix well. Fold in the cranberries and if desired walnuts or pecans. Spoon batter into the prepared pan.
3. Bake for 1 hours or until a toothpick comes out clean. Cool in the pan for 10 minutes before adding glaze and serving.

Hmmmmm... it's fall time and that means it's Pumpkin Season! One of my favorite pumpkin desserts is a classic pumpkin roll. I love to have a chilled piece with a warm cup of pumpkin spiced coffee. I love the way it makes the house smell while it's baking and I love my husband's face light up when he seems me smoothing the cream cheese filling all over the warm cake. This is the recipe that I follow, it's simple
and delicious!

Ingredients
     3 Eggs
     1 cup Sugar
     2/3 cup Canned Pumpkin
     3/4 cup All-Purpose Flour
     1/2 tsp Cinnamon
     1 tsp Baking Soda
     1/2 cup Chopped Walnuts or Pecans (Optional)
Filling
     1 cup Powdered Sugar
     3/4 tsp Vanilla Extract
     2 tbpn Softened Butter
     8 oz Cream Cheese   
            
Directions

1. Preheat oven to 375. Cover a 15x10x1 inch baking sheet with parchment paper and spray with baking spray or grease and flour.
   
2. In your standing mixer, beat eggs on high for five minutes. Slowly add the sugar and pumpkin. Once fully integrated add flour, cinnamon, and baking soda. Pour and spread evenly in the pan, trying to not get any under the paper. If desired sprinkle walnuts or pecans on top.
3. Bake for 15 minutes at 375, if needed rotate the pan once in the middle of baking. Remove from heat and turn out onto a linen town and dusted with powder sugar. Slowly peel off the parchment paper and roll the cake up n the towel. Let cool.
4. Filling - mix powdered sugar, vanilla, butter, and cream cheese until smooth.
5. Slowly unroll the cake and spread the filling over the caking, but staying away from the edges. Roll up the cake again and cover and keep cook until serving.

I love to bake and when I don't have time to bake from scratch nothing beats adding to a pre-made box mix. One of the baked good categories for the fair is just that, this year I decided to do an easy mocha cake, here is the recipe.

Ingredients
      One box French Vanilla cake
      3 eggs
      1/2 cup oil
      1 cup extra strong coffee

Instructions
    Preheat the oven to 375
    Mix all the ingredients together
    Pour into two 8" greased and floured pans
    Bake 30-35 minutes

To make the frosting mix 1 stick of butter, 1/2 cup of crisco, one pound of powdered sugar, 1/2 teaspoon of vanilla and 3 tablespoons of cooled strong coffee. Blend until smoothed and fill and spread over the cooled cake.

Super easy, super tasty and won me 3rd place in best cakes!

Nothing is more American than a barbeque and fireworks on the Fourth of July. Every year Amber host our annual Independence Day gathering, it’s filled with family, friends, water fights and great food! As the certified baker I get to bring a tasty dessert. My favorite dessert to bring is a patriotic trifle, it’s sweet, fresh and every bite reminds me summer.

Instructions:
Prep time 30 minutes, Chill Time 1 hour, Make 16 servings  

Ingredients:
1 pkg (3.4 oz) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1 ½ cup Fat Free Milk
1 tub (8 oz) Cool Whip Lite, Whipped Topping
1 pkg (13 oz) Angel food cake, cut into ½ inch cubes
2 cups Fresh Strawberries, sliced
1 cup Blueberries   

Directions:
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups Cool Whip. Layer half each of the cake and berries in large serving bowl; cover with pudding mixture. Top with layers of remaining cake, berries and Cool Whip. Refrigerate 1 hour.