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Ingredientes
- 1 lb cake loaf (about 12 ounces)
- 1 pkt (8-ounce) Philadelphia Brand cream cheese, softened
- 2 c. Cool lowfat milk
- 1 pkt (4-serving size) Jell-O instant pudding and pie filling, lemon flavor
- 1 tsp Grated lemon rind
- 8 ounce Cold Whip whipped topping, thawed
- 1 pt Strawberries, stems removed
Direcciones
- LINE bottom and sides of 8x4-inch loaf pan with waxed paper. CUT rounded top off lb. cake; reserve for snacking or possibly other use. Trim crusts from lb. cake. Cut cake horizontally into 5 slices. Line bottom and long sides of loaf pan with 3 cake slices. Cut another cake slice in half; place on short sides of pan.
- BEAT cream cheese at medium speed of electric mixer till smooth.
- Gradually beat in 1 c. of the lowfat milk. Add in pudding mix, remaining 1 c. lowfat milk and lemon rind. Beat at low speed till blended, 1 to 2 min. Mix in 1-1/2 c. of the whipped topping.
- SPOON 1/2 of the filling into loaf pan. Reserve several strawberries for garnish. Arrange remaining strawberries in filling, pressing down slightly.
- Top with remaining filling. Place remaining cake slice on top of filling.
- Refrigeratetill hard, about 3 hrs.
- UNMOLD dessert onto serving plate; remove waxed paper. Garnish with remaining whipped topping and strawberries.
- MAKES 16 servings,
- Prep time: 30 min,
- Refrigeratetime: 3 hrs
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 12 servings | |
| Calories 232 | |
| Calories from Fat 65 | 28% |
| Total Fat 7.34g | 9% |
| Saturated Fat 3.05g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 280mg | 12% |
| Potassium 154mg | 4% |
| Total Carbs 38.19g | 10% |
| Dietary Fiber 1.0g | 3% |
| Sugars 7.95g | 5% |
| Protein 3.79g | 6% |
