Special Valentine DessertCategory: Newsworthy Notes
1 box of Pillsbury Strawberry Moist Supreme Premium Cake Mix
1 ¼ cup water
⅓ cup vegetable oil
4 egg whites
1 - 8 oz. pkg. Philadelphia Cream Cheese
1 - ¾ oz. pkg. Jell-O Sugar Free Instant Cheesecake Flavor Pudding Mix
1 - Envelope (1.3 oz.) Dream Whip
⅔ cup low fat milk
1 pkg. frozen raspberries thawed, or use fresh raspberries
Prepare 13 x 9 pan by lightly coating the bottom of the pan with Crisco (or cooking spray) Then, dust lightly with flour.
Blend the cake mix, water, oil and egg whites in a large mixing bowl, until moistened. Beat with mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. Pour mixture into prepared pan.
Bake at 350 degrees for 32 to 36 minutes. The cake is done when a toothpick inserted in the center comes out clean. Place pan on rack and cool completely.
Rinse and drain the raspberries. Blot dry with a paper towel. Set aside.
Soften the cream cheese by setting it out of the fridge earlier, or by using 1/2 power in the microwave oven. Just soften it. Don’t cook it! Mix with an electric mixer, until the cheese is smooth.
In a separate bowl, mix the Dream Whip with 2/3 cup milk, until the mixture is thick and stands in peaks.
Slowly, spoon the cream cheese into the Dream Whip, mixing well.
Next, spoon in the powdered pudding mix. Mix until well blended and thick.
Spread this frosting onto the cooled cake. Spread very slowly and carefully, doing a small area at a time.
Scatter the raspberries on top of the frosting.
At the end of the occasion, refrigerate any remaining cake. Enjoy!
Diane used to bring this to our in-person Glendora, California support meetings... Delicious!