Driscoll's through The Daily Meal (see banner below) my Strawberry Italian Cream Cake. Hmmm. Very tasty and refreshing. A great dish to take to a pot luck or a picnic.
Strawberry Italian Cream CakeIf you like you can use Cool Whip instead of the whipped cream.
2 pounds ricotta
3/4 cup sugar
2 teaspoons vanilla
Strawberry boxed cake mix - mixed as directed and smoothed into a 9 x 13 pan.
1 box French vanilla instant, mixed with 1 cup milk
Stabilized Whipped Cream Frosting
2 cups or 8 ounces heavy cream
1/4 cup sugar
1 1/4 tsp powdered gelatin dissolved in 3 Tb. cold water
Preheat oven to 350F. Grease a 9 x 13.
Ricotta Layer: Stir together until combined completely the ricotta, sugar, vanilla and eggs.
Mix the cake as directed. Smooth out into the prepared 9 x 13 pan. Spoon ricotta mixture over top spreading evenly. Bake at 350F for about 50 minutes to an hour.
Once baked cool and refrigerate. Do not frost until completely cool. I had in the refrigerator overnight.
For the top layer:
In the bowl of a stand mixer fitted with the whisk attachment, whip the cream with the sugar until soft peaks. Meanwhile, heat the water in the microwave until warm. Sprinkle the gelatin over top. Let cool. Slowly pour the gelatin in one steady stream over the whipped cream and continue to whip until firm.
Mix instant pudding with 1 cup milk, fold into whipped cream. Spread over top of cake.
Full Disclosure: Driscoll's sent me some coupons for strawberries in exchange for a recipe using strawberries. I can tell you honestly that I love Driscoll's and use their strawberries without coupons because I love them. They are delicious.
You also can get some coupons to get a taste of some Driscoll strawberries. Follow this link.