Strawberry Cool Whip Cake Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 cups - almond flour (or substitute)
  • 1/2 cups - coconut oil (or substitute)
  • 1 teaspoons - cinnamon, optional
  • 3 tablespoons - applesauce (or sugar substitute)
  • Cake
  • 1 ounces - Knox gelatin (4 packets)
  • 1/2 tubs - light Cool Whip
  • 1 cups - skim milk
  • 1 cups - strawberries or similar fruit (not kiwi or pineapple), optional
  • 24 ounces - light flavored yogurt (can be Greek)
  • 1 cups - cold water
  • 1/2 teaspoons - almond extract
  • Topping
  • 1 boxes - (small) flavored sugar-free Jello
  • 1 cups - cold water
  • - sliced strawberries
  • Directions:

    Preheat oven to 325° F. Mix almond flour, coconut oil, cinnamon and applesauce. Put in a non-stick or greased spring form pan. Pat down. Bake 15 minutes. Let cool.
    Make sure it is cool before going to the next step.

    Put 4 packets of Knox gelatin in 1 cup of cold water, heat and stir until dissolved, should take about 5 minutes. Let cool a few minutes.
    Mix cool whip, milk, almond extract, fruit and yogurt. Then add gelatin and blend at high speed for 1 minute. Put on top of crust. Put in fridge for 2 hours until solidified.

    Put sliced strawberries on cake and return to fridge.
    Make box of flavored jello with one cup of water. Heat until dissolved. Let cool until before it starts to harden (15-30 minutes).
    Pour jello over a spoon over the cake (the spoon lessens the impact of the jello).
    Put in fridge 2 hours. Take out of pan and serve.

    Brief Description

    Creamy refrigerated strawberry dessert with almond flour crust in a spring form pan.

    Main Ingredient:


    Category:  Desserts

    Cuisine:  American

    Prep Time: 5 hour(s)
    Cook Time: 25 min

    Posted By:


    Posted On:

    March 12, 2019

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