I didn't measure anything so these are all guesses. I took 1 sour cream angel food cake, bought at the bakery. 16 ounce sour cream, I didn't use it all 1 large tub of cool whip 2 packages instant cheesecake pudding mix 1, 16 ounce container frozen sliced strawberries, thawed, reserve the liquid 2 cups frozen blueberries thawed, reserve liquid milk Slice the cake in thin pieces I put the pudding mixes, about 1 to 1 and 1/2 cup sour cream with it, not all the sour cream at once and about 1 cup of cool whip, let it get going in the stand mixer, I wanted it super thick, a real cheesecake consistency. You can use a little milk to thin it out if it is too thick. I had a large glass bowl, I put in a layer of cake, then all of the strawberries, then a fat thick layer of the pudding mixture, not all of it, about 3/4 of the mix, then a layer of thin cake and then all the blueberries. I drizzled just a little of both reserved liquids on it. I added more cool whip to the remaining pudding mix to lighten it up and spread that on the top. I covered it and refrigerated it overnight and most of the next day. Everyone loved it and no baking! It fed a bunch of people. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
