idthwise.
Slice store bought Angel Food Cake into 1\" slices. Set aside
Preheat oven to 325 degrees.
Prepare 13 x 9 pan.
Mix can of pineapple with box of angel food cake. Blend with hand blender on low for one minute. Pour into pan. Sprinkle coconut evenly on top of batter.
Bake for 25 - 30 minutes. Serve with non-fat Cool Whip and fresh fruit.
Crumble angel food cake in bottom of 13 x 9-inch pan.
Slice bananas and layer on cake.
Then cut up strawberries and layer on bananas.
Separately, mix 2 small boxes of instant vanilla pudding with milk (use directions on box).
Then pour this over cake and fruit.
Let stand 2 hours.
When ready to eat, top with Cool Whip.
Crumble angel food cake in bottom of cake pan.
Prepare the vanilla pudding with skim milk and spread over cake.
Sprinkle strawberries or cherries over the pudding.
Top with Cool Whip.
Cook pineapple in its own juice.
Add pudding to boiling juice of pineapple.
Remove from stove and stir.
Let sit until cools. Use mixture to ice angel food cake.
Tear angel food cake into pieces (about one-inch) and spread in a 9 x 13 pan.
Mix pudding, milk and sour cream.
Pour over cake.
Let set for approximately 15 minutes.
Cover with Cool Whip and spread pie filling on top.
Cut angel food cake in slices.
Layer in a 9 x 13-inch glass dish.
Spread 1 can cherry filling on top of cake.
Put another layer of angel cake.
In a bowl, put sour cream, vanilla pudding and milk; beat until creamy.
Spread on cake layer.
Top with Cool Whip lite.
Sprinkle with chopped nuts.
Refrigerate for 5 hours. Serve cold and scoop out.
Can also be made in a trifle bowl.
o package directions. Immediately invert cake; cool thoroughly in pan. Loosen
Slice angel food cake horizontally in middle; separate.
Slice 1-inch pieces of sherbet and place on bottom layer of cake.
Cover all of bottom layer with sherbet.
Place top layer of cake. Refreeze.
Cut wedges and serve.
Top with Cool Whip.
Bake angel food cake according to the package.
Let cool completely.
Cut cake in half, making 2 layers.
Spread heavy cream, whipped, on the bottom layer.
Then put slices of peaches on top of cream.
Put top layer on and spread the remaining cream on top and sides.
Put remaining peaches on cake, then wrap thoroughly and put in freezer for 2 hours.
Take out of freezer 15 minutes before serving.
Tear angel food cake in pieces and lay flat in 13 x 9 x 2-inch pan.
In mixer, mix cream cheese, sugar, vanilla and Cool Whip. Spread on top of cake evenly.
Cut up fresh strawberries and place on cream cheese mixture.
Place strawberry glaze on top of strawberries and refrigerate.
Boil 2 cups of water.
Dissolve jello in boiling water.
Add frozen strawberries.
In a separate bowl, whip 2 packages of whipping cream.
When strawberries are broken up, fold whipped cream into strawberry mixture.
Pour mixture in angel food pan. Break cake into large pieces.
Put a layer of cake and strawberry mixture over it.
Then more cake again with mixture over it.
You end up with strawberry mixture on top.
Take last package of whipping cream, add a little sugar and frost cake.
Mix condensed milk, lemon juice and drained pineapple and set aside.
Slice angel food cake into 3 layers.
Spread pineapple mixture between layers as you stack the layers.
Ice the cake with whipped topping.
Tear or cut angel food cake into small bite-size pieces and place in bottom of a 9 x 13-inch pan.
Layer 1/2 of the undrained pineapple, Cool Whip and cherries.
Repeat layering, ending with Cool Whip on top.
Whisk whipped topping, lemon yogurt, and vanilla pudding mix together in a bowl until frosting is smooth and thickened, 2 to 3 minutes. Spread frosting evenly on angel food cake and refrigerate until chilled, at least 30 minutes.
Slice angel food cake in three layers.
Mix lemon juice and grated rind with milk.
Spread layers with lemon mixture.
Cover top and sides with lemon mixture.
Ice top and sides with cool whip.
Slice angel food cake in 3 even layers.
Mix dry pudding
with undrained pineapple.
Blend pudding mixture with Cool Whip. Spread between layers and down the sides.
Keep in refrigerator.
In large mixing bowl, dissolve strawberry Jell-O in 2 cups of hot water.
Pour largest package (16 ounce) of frozen strawberries into hot Jell-O.
Place angel food cake upside down into Jell-O and push it down until soaked.
Then seal the bowl.
Can be served with Cool Whip.
Make Dream Whip according to package instructions.
Mix jello with 1 cup boiling water until dissolved.
Add frozen strawberries, then add 1 cup cold water.
Break up all strawberries and refrigerate until a little thick.
Lightly oil a 9 x 13-inch pan and put in 1/4 of the strawberry mixture.
Break up angel food cake and pour remaining jello on top.
Spread on Dream Whip frosting.
Add chopped nuts on top, if desired.
x and put the angel food cake into the bunt pan