These Lemon Cream Cheese Angel Foodcakes are the perfect easy summer dessert. Soft mini angel food cakes are filled with a fluffy lemon cheesecake filling, topped with fresh strawberries, lemon wedges, and strawberry syrup for a bakery-worthy treat that’s perfect for barbecues, picnics, and warm-weather celebrations.

Ingredients:

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•   2 3.4 oz boxes instant lemon pudding mix
•   16 oz Cool Whip (thawed)
•   8 oz whipped cream cheese
•   6-8 mini angel food cakes
•   strawberries (halved)
•   wedges lemon
•   strawberry syrup

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. In a large bowl, whisk the instant lemon pudding mix according to the package directions.
2. Fold in the Cool Whip until mostly combined.
3. Gently fold in the whipped cream cheese, mixing just until smooth while keeping the mixture light and fluffy.
4. Arrange the mini angel food cakes on a serving platter.
5. Spoon or pipe the lemon cream filling into the center well of each cake.
6. Top each cake with a fresh strawberry and a small lemon wedge.
7. Drizzle each cake with strawberry syrup.
8. Refrigerate for at least 1 hour before serving.