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Ingredients
- 10 oz. angel food cake
- 1 can Eagle Brand milk
- 1/4 c. lemon juice
- 1 large container Cool Whip
- 2 1/2 c. sliced strawberries
Method
- Break cake into bite-size pieces.
- Mix milk and lemon juice together.
- Mix Cool Whip with lemon-milk mixture.
- Gently fold in strawberries.
- Mix with cake until cake is coated.
- Store in refrigerator 6 hours or overnight.