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Ingredients
8 ounces frozen light whipped topping
1/4 cup French vanilla non-dairy creamer
1 (11.5-ounce) frozen pecan coffee cake
1 pint strawberries (2 1/2 cups)
Steps
Place topping and creamer in medium bowl. Cut cake into 1-inch cubes. Rinse berries, remove stems, and slice thinly (reserving 1 berry for garnish). Set all aside.
Whisk topping and creamer until smooth.
Place half of the cake cubes in dessert bowl. Layer with half of the berries and then half of the topping mixture (smooth with back of spoon). Repeat layers. Garnish with last berry. Chill until ready to serve. (Makes 6 servings.)
8 ounces frozen light whipped topping
1/4 cup French vanilla non-dairy creamer
1 (11.5-ounce) frozen pecan coffee cake
1 pint strawberries (2 1/2 cups)
Steps
Place topping and creamer in medium bowl. Cut cake into 1-inch cubes. Rinse berries, remove stems, and slice thinly (reserving 1 berry for garnish). Set all aside.
Whisk topping and creamer until smooth.
Place half of the cake cubes in dessert bowl. Layer with half of the berries and then half of the topping mixture (smooth with back of spoon). Repeat layers. Garnish with last berry. Chill until ready to serve. (Makes 6 servings.)
