Fruit Cocktail Shortcake
Ingredients:
- 1 box butter or yellow cake mix
- 2 1/2 cups whipped cream
- 1/3 cup powdered sugar
- 1 can Jolly Tropical Fruit Cocktail, drained
- 2/4 cups Jolly Peach Halves
Ingredients:
- Preheat oven to 350. Grease and flour 2 to 8 in round pans.
- Follow cake box directions. Bake accordingly then cool the cake completely.
- In a bowl, mix together the drained Jolly Peach Halves and Jolly Fruit Cocktail.
- In a separate bowl, beat together whipped cream and powdered sugar making sure you reach stiff peaks.
- Fold fruits together with the whipped cream. Refrigerate until ready to use.
To Assemble:
- Spread about a cup of whipped cream with fruits on the first cake layer.
- Top with the second cake layer and spread the remaining fruity frosting on top and sides of cake.
- Refrigerate for at least an hour before serving. Serves 8.