Dessert
24 tartlets
40 minutes
20-25 minutes
Chef Tom Fraker
1 package Angel Food Cake Mix
2 (3 oz.) packages Melissa's Dried Strawberries
1 package Instant Chocolate Pudding Mix
1/2 cup Irish Cream
1 14 oz. can Sweetened Condensed Milk
16 ounces Whipped Cream
24 Tartlet Shells
Prepare the cake batter, fold in the dried strawberries and bake the cake according to the package instructions.
In a mixing bowl, combine the pudding mix, Irish cream and sweetened condensed milk. Mix at medium low speed until smooth and creamy. Fold in half of the whipped cream until you get a uniform color. Chill in the refrigerator until firm. This should be ready by the time the cake has completely cooled.
To assemble the tartlets, fill each with the pudding mixture, top with a small wedge of cake, place a dollop of the reserved whipped cream on the cake and garnish with a slice of fresh strawberry.
You'll have extra cake so store it tightly covered and enjoy it at another time.
