Frozen Mocha Marbled Loaf Cake).
This is a great dessert for Spring or Summer. Not only does it require minimal ingredients, but it comes together in all of twenty minutes, if that. Once made, you can then stick it in the freezer for whenever you need it...like when the ice cream truck drives by 5 times and you refuse to buy ice cream for yourself, your kids, and the houseful of neighborhood kids over at your house that day!
What you add makes it. #coolwhipmoms (Note--I'm not a mom yet, but hopefully this recipe inspires some of my mom readers out there!)
Note--As part of the Foodbuzz Tastemaker Program, I received coupons for free COOL WHIP whipped topping and a stipend. Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content. (in other words--all thoughts, ideas, etc. reflected in this post are 100% my own!)
One Year Ago: White Chocolate Amaretto Cake
Two Years Ago: Homemade Pesto
Frozen Neopolitan Cake
-12 oz COOL WHIP (1 1/2 containers)
-12 oz cream cheese (1/3 less fat is fine), softened
-1 cup confectioners' sugar
-1 tsp vanilla extract
-4-6 large strawberries
-1/2 lemon, juiced
-red food coloring (optional)
-4 tbsp chocolate syrup
1. In a mixing bowl, beat cream cheese until smooth. Add confectioners' sugar and beat until creamy. Fold in Cool Whip.
2. Divide mixture by three, separating each into a bowl. In a blender, blend strawberries with lemon juice until smooth.
3. To the first bowl, add 1 tsp vanilla extract, stirring to combine. In the second bowl, add the strawberry mixture, stirring to combine (to make the mixture more pink, tint with food coloring). To the third bowl, add 4 tbsp chocolate syrup, stirring to combine.
4. Line a loaf pan with foil or plastic wrap and spray with cooking spray. Pour the chocolate mixture into the bowl, using a spatula to evenly spread it. Pour the strawberry mixture on top of the chocolate mixture, carefully spreading to cover completely (without mixing flavors). Top with the vanilla mixture, again spreading carefully to not mix flavors. Cover with plastic wrap and foil and freeze for at least six hours. When ready to serve, allow to thaw on the counter for 5 minutes before cutting into slices.