1 Angel food cake from your favorite bakery, sliced in 1" thick pieces
5oz Creme de Brie Spreadable cheese
1 container strawberries, diced
1/4 cup sugar
In a medium bowl mix diced strawberries with sugar. Stir to mix thoroughly then set aside. Lay Angel food cake slices out on a serving platter.Spread a layer of brie on each slice. Top each slice with a scoop of the strawberry mixture. Serve immediately. Serves 10+
2 cups strawberries, hulled and diced
2 tbsp. sugar
1 loaf of French bread sliced
8 oz. Spreadable Brie
2 tbsp. olive oil
1 tbsp. balsamic vinegar
1/2 cup minced basil leaves
Combine the strawberries and sugar in a small bowl; toss to combine. Let the berries sit for 30 minutes so that they begin to release their juices.
While waiting on the strawberries, spread a thin layer of brie on top of each bread slice. When the strawberries are ready top each slice with spoonfuls of the strawberry mixture. Drizzle lightly with olive oil and balsamic vinegar. Top each slice with the basil leaves and enjoy!
1 box yellow cake mix
3 eggs
1 cup water
1/3 cup oil
8oz cream cheese at room temperature
12oz cool whip
1 can crushed pineapple
1/4 cup powdered sugar
Diced strawberries
4 sliced bananas
Hot fudge topping
Preheat oven to 350°. Grease 9x13" baking pan. Mix cake mix, eggs, oil, and water together. Pour into greased baking pan and bake for 35 minutes. Cool completely on a wire rack. Cut in half length wise. Remove top layer and put aside. In a bowl mix together cream cheese, powdered sugar, and cool whip until smooth then mix in pineapple. Spread half the mixture on the bottom portion of cake. Add half the bananas and strawberries then cover with the top layer of cake. Put the rest of the cream cheese mixture on top along with the rest of the strawberries and bananas. Drizzle hot fudge on top. Cut and serve or store in the refrigerator for later. Serves 20+.
