Break angel food cake in bite size pieces.
Mix pudding following directions.
Use second box if you like a thicker layer. Put crumbled cake in a 13 x 9-inch pan carefully.
Cover all over with pudding.
Top with Cool Whip.
Refrigerate for 2 1/2 hours. Slice like a cake.
Dissolve Jell-O in boiling water.
Add frozen strawberries. Allow to thicken slightly.
Tear angel food cake into medium pieces and fold into Jell-O mixture.
Allow to harden.
Serve with whipped cream.
o 400 degrees.
Mix Angel Food cake mix and Lemon
ngreased tube pan.
Dump angel food cake mix in large
if desired, prosciutto chips (see recipe description).
Dissolve gelatine in 1/2 cup cold water.
Add Jell-O and gelatine mixture to 1 cup boiling water.
Add frozen berries; mix and let congeal until thickens.
Fold in Cool Whip.
Crumble cake and stir into mixture.
Pour into a 13 x 9-inch pan and chill. Cut into squares to serve.
This recipe is from Marguerite Sadler.
Heat oven to 350\u00b0.
Grease and flour rectangular 13 x 9 x 2-inch pan.
Beat all ingredients, except Caramel Fluff, in a large bowl on low speed 30 seconds, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Pour into pan. Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes.
Cool completely.
Frost with Caramel Fluff.
Store in refrigerator.
Break angel food cake into bite size pieces.
Mix sugar, sour cream, Cool Whip and milk.
Add angel food cake.
Add strawberries with glaze on top (not mixed).
Cut angel food cake into small pieces.
Whip the whipping cream, adding vanilla and sugar as desired.
Fold in condensed milk and lemonade (yellow or pink).
Fix jello with hot water as instructed.
Instead of cold water, use 1 pound frozen strawberries.
Mix well.
Then add 3/4 of Cool Whip and mix until firm; may need to put in freezer for a few minutes.
When firm, take angel food and break into small pieces and work into jello mix.
Take extra Cool Whip and cover top; also on top, cut fresh strawberries and mix a design on top.
In mixing bowl sift together dry flour mixture from cake mix and spices.
Prepare and bake cake according to package directions.
After cool, remove from pan; cut into 1-inch slices. Serve with Maple Fluff Topping.
Mix Eagle Brand milk and lemon juice with Cool Whip.
Fold in strawberries.
Tear cake into bite-size pieces and fold into Cool Whip mixture.
Refrigerate 6 hours or best overnight.
Keep refrigerated.
In a large skillet, heat oil. Add garlic and green onions. Stir-fry for 1 minute.
Stir in tomatoes, basil, salt and pepper. Cook 2 minutes, stirring frequently.
Prepare angel hair according to package directions. Drain. Toss tomato mixture with hot cooked angel hair. Sprinkle with Parmesan cheese. Refrigerate leftovers. Recipe can be doubled using no more than 1/2 cup oil.
Serves 4 to 6.
Tear the angel food cake into 1-inch cubes (into a large bowl).
With your fingers, tear the cream cheese into small pieces (into the same bowl).
Add the Cool Whip.
Toss \"gently\", you don't want to break up the angel food cake too much but still tastes great if you do.
Turn cake mixture into a 13x9-inch casserole dish and top with the cherry pie filling.
Refrigerate until ready to eat.
Servings are approximate.
Original recipe called for 1 can of topping but I always use 2.
Dissolve jello in boiling water. Let this cool. Break cake into egg-sized pieces. Combine jello mixture, strawberries and whipped topping. Stir well. Add cake and fold well to coat cake. Spoon into a tube pan and chill until firm, about 4 hours. Slice. Add a dollop of whipped cream; top with a strawberry.
Crumble angel food cake in bottom of pan.
Dissolve strawberry jello with 1 cup of boiling water and 1 cup of cold water.
Add strawberries.
Pour over crumbled cake.
Let chill.
Make vanilla pudding and pour over cake mixture.
Frost with Cool Whip.
Tear the cake into walnut-size pieces and scatter over bottom of 10\" X 13\" sheet cake pan.
Dissolve Jello in 2 cups of boiling water and then 2 cups cold water.
Allow to jell a little.
Fold in the frozen strawberries and whipped topping which has thawed a little.
Pour over cake and refrigerate until set.
Decorate with whipped cream or additional whipped topping and fresh strawberries.
Thaw berries.
Put squares of cake in lg. loaf cake pan.
Add hot water to jello and let set in the refridg. til starts to jel.
When jello is somewhat jelled add berries.
In another bowl whip cream.
In another bowl whip egg whites.Add a little sugar.
Combine whipped cream and egg whites and add to jello mixture.
Pour over cake squares.
Regridgerate til set.
Beat Jell-O and water until foamy.
Add strawberries; whip until foamy.
Crumble and add cake to Jell-O mixture a little at a time.
Fold in gently.
Put into mold.
When set, frost with whipped cream.
Beat egg whites until peaks form.
Blend in the pie filling. Cut angel food cake into small bite size pieces.
Blend into mixture.
Chill.