How to make an extreme strawberry cheesecake cake

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Empty your French Vanilla instant pudding packs into a bowl. (I've also used cheesecake flavored pudding before which is amazing but can be hard to find at stores)

Add 2 cups milk.

Wisk until creamy and place in refrigerator.

Next, grab your box of no bake cheesecake.

Line a round cake pan with parchment paper.

Pour into your lined cake round and place in the refrigerator for at least an hour. For this recipe it will more than likely be more than 1 hour.

Place your Strawberry Supreme Cake mix into a bowl and add the ingredients as directed on the box.

Preheat oven to 350.

Pour equal amounts into 2 cake pans. I sprayed mine with non stick spray before doing so.

Using a food processor, purée your strawberries. Set aside.

When cake is ready, immediately poke large holes all over.

Pour your puréed strawberries over.

Spread with spatula to make sure that mixture falls into the holes. Let cool completely.

Grab your pudding mixture and your cool whip. Pudding will be stiff.

Fold into each other.

Continue to fold until well incorporated. Place in refrigerator until it's time to assemble your cake.


Place your cake, purée side up on a flat plate. (This is both tricky and messy.)

Next, loosen up your cheesecake and place on top of your first layer of cake.

Place your second round on top of the cheesecake layer purée side down. Truthfully, your cake will probably crack a bit. Don't worry, the cracks will be filled in with your topping.

Begin spreading your whipped pudding topping all over your cake.

Slice up some fresh strawberries and place them on top of your cake.

I tried to make a flower. Not sure if it looks like one but hey, I'm no cake designer.

Place in the refrigerator for at least an hour before serving.

Watch the video: Making the Strawberry Cheesecake Crunch Cake

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