This is a super easy cake to make since it is based on a premade angel food cake, but it's far from ordinary!
For a lower fat version of this recipe, substitute frozen whipped topping (like cool whip) for the whipped cream, but don’t use fat free (frozen topping or sour cream), it won’t set up. Make sure to store the cake in the refrigerator before serving. - 05 Aug 2004 (Review from Allrecipes USA and Canada)
I liked the taste of this dessert, but the presentation was awful! The cake sort of melted and slid into a messy, un-attractive blob. I would suggest cutting the cake into serving slices, THEN top with the fruit, and cream. - 24 Jun 2004 (Review from Allrecipes USA and Canada)
Very easy to make and taste delicious! - 06 Aug 2016 (Review from Allrecipes USA and Canada)