This is a recipe I got years ago after eating it at a church luncheon. It is delicious, easy, and feeds a crowd. I have served it at family parties and showers. It is similar to a shortcake with a cheesecake twist. The original recipe calls for raspberries which I love but not every one in my house enjoys raspberries. So when I make it, I usually do strawberries. Most of the time I macerate the strawberries in sugar or use a package of danish dessert (following the directions for the fruit sauce) and add the strawberries to that. I made this for Easter dessert and decided to use purchased strawberry glaze. I have to say that I prefer the macerated strawberries or danish dessert version much better than the glaze.
Dessert for a Crowd
- 1 white cake mix (plus ingredient to make the cake mix)
- 2 (8 oz) packages of cream cheese, softened
- 4 cups powdered sugar
- 1 (12oz) container of cool whip
- fruit topping *** see not below for options
- Mix cake mix according to the package. Spray the bottom on a jelly roll pan ( 13 x 18) . Pour batter into pan and spread evenly.
- Bake at 350 degrees for 20 minutes. Let cool completely.
- With a mixer, blend cream cheese and powdered sugar together. Add cool whip and beat until smooth and creamy.
- Spread mixture on top of cooled cake.
- Cut into pieces and serve with fruit topping.
Options for fruit topping
- canned pie filling
- danish dessert prepared according to fruit sauce directions with fresh fruit mix in
- Macerated strawberries (see directions below)
- any berry sauce recipe you like (I have a few on my site)
- or raspberry (blackberries would work too) sauce (see directions below)
To macerate the strawberries, place hulled and sliced berries in a bowl and sprinkle with granulated white sugar about 2 tablespoons per pint. Let the berries and sugar macerate at room temperature for at least 30 minutes.
For the raspberry sauce you need 2-3 pkgs of frozen raspberries (the kind in heavy syrup is what I have used, but ). In a sauce pan, mix berries with 1/2 cup sugar and enough cornstarch (like 1 Tbp cornstarch) to thicken sauce to desired consistency. Heat until sauce is just bubbly and thickened. Let cool.