Description
A light and creamy angel food cake with berries layered with marshmallow whipped topping. This no-bake dessert comes together in about 15 minutes and is perfect for warm days when you want something fresh without turning on the oven.
Ingredients
Scale
- 1 store-bought angel food cake
- 2 containers (8 oz each) whipped topping
- 1 container (7 oz) marshmallow creme
- 2-3 teaspoons almond extract
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup raspberries
- 1 cup blackberries
- Mint leaves (optional)
Instructions
- Clean and cut the berries, then let them dry completely on a towel
- Warm the marshmallow creme in the microwave for about 30 seconds to soften
- Mix one container of whipped topping with the marshmallow creme until smooth
- Gently fold in the second container of whipped topping to keep it light
- Stir in almond extract and mix lightly
- Slice the angel food cake into three even layers using a serrated knife
- Place the bottom layer on a serving plate and spread a layer of whipped topping mixture
- Add a layer of mixed berries over the cream
- Repeat layering with the second cake layer, whipped topping, and berries
- Place the final cake layer on top and finish with whipped topping and fresh berries
- Garnish with mint if desired
- Refrigerate for 20-30 minutes before serving or serve immediately
Notes
- Make sure berries are fully dry before layering to prevent watery cream
- Do not overmix the whipped topping to keep it airy
- Chill before serving for cleaner slices
- Store leftovers covered in the refrigerator for up to 2 days
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 24
- Sodium: 210
- Fat: 9
- Saturated Fat: 7
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 3
- Cholesterol: 5
