[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]No-Bake Confetti Cake[/title][fusion_text]Week of August 10th-16th, 2015
No-Bake Confetti Cake
8 ounce cream cheese
1 teaspoon vanilla
¼ cup powder sugar
½ cup confetti cake mix
6 ounce cool whip
2 Tablespoons sprinkles
Vanilla wafer cookies
Whisk cream cheese and vanilla until smooth. Stir in powder sugar and cake mix. Mix in Cool Whip. Fold in sprinkles. Layer crushed wafers and cheesecake filling in pie pan. Finish with sprinkles.
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