Ingredients
- Angel food cake: 1 box mix or pre-made cake
- Fresh strawberries: 1 pound, sliced
- Fresh blueberries: 1 pint
- Cool Whip: 16 ounces, thawed
- Cream cheese: 8 ounces, softened
- Powdered sugar: 1/2 cup
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Bake or prepare the angel food cake according to package directions, or if using a pre-made cake, slice it into 1/2-inch thick layers.
- Step 2: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined and creamy. Gently fold in half of the Cool Whip.
- Step 3: On a large serving platter or in a clear glass dish, place one layer of angel food cake. Spread a layer of the cream cheese mixture over the cake. Arrange sliced strawberries on top of the cream cheese layer.
- Step 4: Place another layer of angel food cake on top of the strawberries. Spread another layer of the cream cheese mixture, and then arrange blueberries on top.
- Step 5: Top with the final layer of angel food cake. Spread the remaining Cool Whip over the top.
- Step 6: Decorate the top with the remaining strawberries and blueberries in a patriotic design (e.g., stripes of strawberries and a square of blueberries in the corner). Chill for at least 30 minutes before serving.
Notes
- Store leftover lasagna dessert covered tightly in the refrigerator for up to 2 days, but the cake may soften over time.
- Since this dessert is best served cold, there's no need to reheat; just enjoy it straight from the fridge!
- Serve individual slices on dessert plates with a dollop of extra Cool Whip for a more elegant presentation.
- For easier slicing, use a serrated knife and chill the lasagna dessert for at least an hour before serving to firm up the layers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American