As Easter approaches, my mouth begins to water for fruity desserts. That is unusual for me since I am a chocoholic. But, when I had the Dessert Rosa a Carabba’s Italian Restaurant a few months ago, I knew I needed to try to recreate it at home.
Did I succeed? Not exactly. But, my version of Dessert Rosa is completely amazing. Just different.
Dessert Rosa - Fresh Fruit Layer Cake
- 1 white cake mix baked according to package directions in three even layers
- 3 bananas diced
- 1 15 ounce can crushed pineapple, drained
- 1 pound strawberries hulled and coarsely chopped
- 1 tub frozen whipped topping thawed, or homemade whipped topping
- Mix together fruit.
- Place one layer of cake on a cake pedestal or serving dish. Add about half the fruit mixture. Add another layer of cake and repeat with a layer of fruit.
- Top the cake with the final layer and add a generous layer of whipped topping.
Now on to Weekend Potluck…
The recipe with the most clicks was ~
Fluffy Bunny Bites by South Your Mouth
Recipes that caught our attention ~
Strawberry Cream Pie with Pomegranate Glaze by Lisa’s Dinnertime Dish
Cinnamon Roll Breakfast Bake by Sunflower Supper Club
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- The Country Cook~ Brandie
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- The Better Baker ~ Marsha
- Frugal Family Favorites ~ Tabitha
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