Heavenly. That is how I describe this cake. First, I took Vanilla Oreo’s and lined the bottom of a pan. Then I topped those with sweet shredded coconut. I whipped together cream cheese, vanilla and powdered sugar and then blended that with a package of cheesecake flavored pudding and a package of white chocolate pudding and whipped topping.
The result is sweet, creamy, light and refreshing. This is a cake your family will remember this holiday weekend.
There’s a funny little story that goes along with this cake that I shared in my column this week. Here it goes:
One of the joys of being a parent is passing on traditions.
I was so excited to write this patriotic desserts column because I planned to create them with my 3-year-old daughter Bella.
Growing up, every holiday was festive in our home. The traditional American flag cake was a Fourth of July favorite. Typically, we’d make a white cake topped with whipped cream and then decorate it with blueberries and strawberries but since I was writing a column, I wanted to create something special.
I came up with a Flag Sheet Dessert which was inspired by coconut cream pudding and dirt cake (a Halloween tradition).
I thought my daughter would be excited to help me but after placing two blueberries, she was done. I finished the cake.
But the kicker was when I proudly displayed the finished product and she looked at my flag and told me I had done it wrong. The background should be blue and the stars white so she told to make it again with cream on top this time. She even picked up a flag napkin I’d been using as a prop to prove she was right. I laughed my head off.
During my photo shoot, she grew jealous of the attention I was paying to the desserts and came over and tried to sit on my lap, then took the red dish cloth I was using and placed it on her head like a hat to make me laugh.
The day didn’t turn out as I expected, but luckily the desserts did.
Flag Sheet Dessert
1 package Vanilla Oreos
1 cup sweet shredded coconut
1 (3.4 ounce) package cheesecake flavored pudding
1 (3.4 ounce) package white chocolate pudding
1 package cream cheese, softened
1 cup powdered sugar
3 cups milk
1 teaspoon vanilla extract
1 (8 ounce) carton whipped topping, divided in half.
½ cup fresh blueberries
1 pound strawberries
First, line a 9 x 13 inch pan with vanilla Oreos. Then sprinkle shredded coconut over the cookies.
In a small bowl, beat together the cream cheese, powdered sugar and vanilla.
In another bowl, whisk together both pudding mixes, milk and half of the container of whipped topping.
Then beat together the cream cheese mixture and pudding mixture. Spread it over the bananas. Top it with the last half of the whipped topping. Cover and refrigerate 2 hours or more. This can be made a day in advance but shouldn’t be decorated until the day you are going to serve it because the strawberries may bleed into the topping.