My sister-in-law, Cathy, make this dessert for Easter dinner. She found the recipe on the back of a cake mix box. While I didn’t make the recipe, per se. I was an active taste-tester! And, that’s what this blog is about.
Right off the bat, it reminded me of the Strawberry Shortcake ice cream bars we used to eat as kids.
In a large bowl mix together cake mix and melted margarine with a mixer until crumbly. Reserve 1 cup of mixture. Press mixture into an ungreased 9×13 baking pan. Bake at 325 degrees for 10 minutes. Cool completely.
Meanwhile, in a large bowl, mix together frosting, cream cheese and eggs until smooth. Spread mixture on cooled crust. Sprinkle reserved cake mix mixture on top of filling. Bake for 40-45 minutes, or until a tooth pick inserted into the center comes out clean. Chill for at least 2 hours prior to serving.
Is it a keeper?
The jury was out on this one. Cathy said it was a cinch to make. It was very tasty, in fact the taste even reminded me of the Strawberry Shortcake ice cream bars too! It was very sweet and very rich. Because it’s so rich, you can cut these into smaller bars. This recipe would be great to take to a pot luck or other gathering.
You definitely need to eat this dessert cold. Don’t let it come to room temperature.
We even talked about ways you could change up the recipe such as using a lemon cake mix and vanilla frosting with either a bit of lemon extract or lemon juice and grated lemon zest or a strawberry cake mix with strawberry frosting.
If you make it, please post your results here. I’d love to know what you thought!
Oh, and by the way, my husband informed us that it does NOT go well with beer! Just in case you were wondering!
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Hi! I'm Christina, the chief cook and bottle washer at It's a Keeper. I love to cook and am a self proclaimed recipe hoarder who reads cook books cover to cover like most people read a juicy novel. Join me as I cook and bake my way through the pile of recipes that I've collected. Read more.
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