Strawberry Delight Sheet Cake Jan's favorite

 

Ingredients

• 1 white cake mix batter (prepared according to package instructions)
• 1 (4.75 oz) Package Strawberry Danish Dessert
• 1 (8 oz) block cream cheese, softened
• 1 cup powdered sugar
• 1 (8 oz) Cool Whip
• 3-4 cups fresh or frozen strawberries

Instructions

1. Preheat oven to 350 degrees.
2. Lightly grease a large 13x18 sheet pan. Set aside.
3. In a saucepan, combine the contents of the Danish Dessert with 1¾ cup cold water. Put on medium-high heat and stir continuously until mixture comes to a boil. Boil for 1 minute or until the mixture thickens.
4. Remove from heat and add in fresh or frozen fruit. Set aside. The glaze needs to cool completely bef////// xore using it to top the cake.  n 
   
5. Next, prepare the white cake mix batter according to package instructions using 3 egg whites.
   
6. Pour batter into the sheet pan and bake for 12-15 minutes. Cake is done when a toothpick placed in the center comes out clean.
7. Let the cake cool completely. Cake and fruit glaze should be cool at about the same time.
8. When they are cooled, combine softened cream cheese and powdered sugar in a medium-sized bowl. Use a hand mixer to beat them together until they are completely combined and smooth.
9. Next, mix in Cool Whip until w00the whole cake is evenly covered.
10. Once the cheesecake layer is evenly spread, spread the strawberry topping evenly over the cheesecake layer, and put the entire dessert in the fridge for three hours or overnight before serving.
11. Keep refrigerated.

1. Enjoy!