Sunday, February 2, 2014
You will need a 14 cup Truffle bowl or dish.
10 oz Angel Food Cake either by cooking it homemade or from your grocery store bakery. You won't be using all of the cake!!! Cut or pull apart into 1" cubes.
1 Pint Blueberries
2 Pints or 1 Quart of Strawberries
For Cream filling:
1 small can, 6.5 oz, of Reddi Whip Extra Creamy Whip Topping
Borden Eagle Brand Condensed Milk (Fat Free)
1 package sugar-free White Chocolate Pudding Instant Mix (Sugar Free)
Water ~~1 cup
Cook cake according to directions on the box. Cake needs to cool down before assembling.
Filling mixture: Get a 2 cup measuring cup and add 3/4 cup water approximately, then pour condensed milk into the water. After all the Condensed Milk has been added, stir the mixture. Add more water to bring mixture to 2 cups. Pour into large mixing bowl.
Using an electric mixer mix with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. When finished, fold in whip topping, gently, and put into refrigerator until ready to use.
Wash all berries, remove stems. Use egg slicer to cut Strawberries into sections. Set aside.
Layering: 1" portions of Angel Food cake on bottom. There are two layers, and you decide how much you want to use so put 1.5 to 2 inches of the cake. Next, the majority of the blueberries, holding back some for the top, as seen in the picture. Top with HALF of pudding mixture, spreading it gently over lower level.
Now for the second layer of cake cubes, but this time use a layer of strawberries. Spread remaining half of pudding mix on top of that. Arrange the pretty top with strawberries fanning out from the middle with blueberries as the center. The Torte should be refrigerated until ready to eat. Good luck keeping the family away from it before your guests get to enjoy it.