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Featured Recipe

Strawberry Shortcake Delight

• 1 loaf (14 ounces) angel food cake, cut into 1” slices
• ½ cup cold milk
• 1 package (5.1 ounces) instant vanilla pudding mix
• 1 pint vanilla ice cream, softened
• 1 package (6 ounces) strawberry gelatin
• 1 cup boiling water
• 2 packages (10 ounces each) frozen sweetened sliced strawberries
• Sliced fresh strawberries (optional)

Arrange cake slices in a single layer in an ungreased 13-in x 9-in x 2-in dish. In a mixing bowl, beat milk and pudding mix for two minutes or until thickened; beat in ice cream. Pour over cake. Chill. In a bowl, dissolve gelatin in boiling water; stir in frozen strawberries. Chill until partially set. Spoon over pudding mixture. Chill until firm. Garnish with fresh strawberries if desired.

Recipe courtesy of Stacie Finken, Training/Conversion Analyst II. Have a recipe you’d like to share? Send it to Ryan at rthompson@maccnet.com.