RED WHITE AND BLUE CHEESECAKE POKE CAKE


Ingredients:
  • 1 box yellow cake mix (plus ingredients listed on pkg.)
  • 8 oz. cream cheese, softened
  • 14 oz. sweetened condensed milk
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • 1 tsp lemon juice, fresh
  • 2 cups Homemade Cool Whpi (Recipe Below) or Regular Cool Whip
  • 1 pint strawberries, hulled
  • 1 pint blueberries

How to Make It:
  1. Bake yellow cake in a 13x9 baking pan according to package directions.
  2. Remove from oven and allow to cool slightly so that the cake is only warm.
  3. Poke holes in the cake using the handle of a wooden spoon or a chopstick.
  4. Whisk the cream cheese using a mixer until fluffy.
  5. Pour in the sweetened condensed milk.
  6. Whisk until smooth and completely incorporated.
  7. Add in the vanilla, lemon zest, and lemon juice and stir till combined.
  8. Scrape down the sides and bottom to make sure all is mixed evenly.
  9. Pour cheesecake mixture over the top of the cake.
  10. Spread evenly, making sure that it pours into the holes.
  11. Cover place in refrigerator until completely cooled, about an hour.
  12. Remove the cake from fridge.
  13. Spread Cool Whip over the top in an even layer.
  14. Make a square in the upper left hand corner using rows of blueberries.
  15. Place the strawberries in rows along the rest of the cake to resemble the red and white stripes of the American flag.
  16. Keep refrigerated until ready to eat.
  17. Slice and Serve!
Recipe taken From: realhousemoms.com


Homemade Cool Whip

Ingredients:
  • 1/2 cup cold water
  • 2 tsp unflavored gelatin
  • 2 1/4 cup heavy whipping cream
  • 1/4 cup confectioner's sugar, sifted
  • 1 tbsp vanilla

How to Make It:
  1. Add water into a sauce pan.
  2. Sprinkle the gelatin over top.
  3. Allow it to sit for 2-3 minutes.
  4. Place pan on medium low heat and stir until gelatin has dissolved and water looks clear again.
  5. Remove from heat.
  6. Allow to cool but not to solidify (if mixture does solidify just put it back on the heat again and stir until it has melted and then allow to cool keeping an eye on it).
  7. Pour the heavy whipping cream into the bowl of a stand mixer.
  8. Using the whisk attachment, beat on low then medium speed until the point when peaks just begin to form (don't walk away here, you don't want to over mix and end up with butter).
  9. Reduce the speed of the mixer to low and sprinkle in the confectioner's sugar.
  10. Once incorporated slowly add in the vanilla until fully mixed in.
  11. Now slowly drizzle the cooled gelatin mixture down the side of the bowl into the cream mixture.
  12. Once all the gelatin has been fully added turn up the speed of the mixer to medium and allow it to whip the cream back to medium peaks.
Recipe taken From: realhousemoms.com

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