Dissolve Jell-O in 1 and 1/4 cup boiling water.
Stir in strawberries, sugar, and salt.
Cool until thickened in refrigerator.
Fold in whipping cream.
Cover bottom of 9 inch pan with torn pieces Angel Food cake.
Pour half of strawberry mixture over it.
Make another layer of cake.
Pour remainder of strawberry mixture over it.
Refrigerate for 4 to 5 hours.
Remove and cover with thin layer of cool-whip.
This dish is best made in a clear serving dish so that you can see the pretty layers!
1.\tPrepare angel food cake according to package directions and let cool completely.
2.\tTear up angel food cake and lay in bottom of 9X13 pan.
3.\tMake Jello according to directions.
4.\tAdd cut up strawberries to jello and pour mixture over cake.
5.\tPut in fridge until jello thickens.
Slice angel food cake into 3 layers.
Combine yogurt and pie filling until creamy.
Spread onto angel food cake in layers.
Top with Cool Whip and fruit.
You will need a 9 X 13 pan.
Tear angel food cake into bite size pieces, place on the bottom of the pan.
Drain juice from strawberrys and save in bowl.
Cook pudding according to direction using juice from strawberries instead of water. Thicken and let cool.
Add strawberrys to pudding.
Spoon over cake pieces, smashing down to pudding covers cake pieces.
Chill in refrigerator for about 3 hours or overnight.
Beat dream ship and put over top shortly before serving.
Break angel food cake into small pieces in a 9 x 13-inch pan. Mix instant pudding, milk and ice cream in blender.
Spread mixture on cake and refrigerate.
Break up angel food cake into pieces into bottom of pan.
Make jello and add strawberries.
Let jello get almost set, then pour over cake.
Chill. Top with Cool Whip.
Prepare angel food cake mix according to instructions.
Cool. Cut angel food cake into bite-size pieces.
Line bottom of a 9 x 13-inch pan with cake pieces.
Whip the whipping cream together with cream cheese and powdered sugar.
(Can use Cool Whip instead of whipping cream.)
Spread over top of cake pieces.
Fruit pie filling or fresh fruit syrup with fresh fruit may be used for topping.
Mix the pudding according to directions on the box using the 6 cups of milk.
Add vanilla and sour cream to the pudding; mix well.
Pour over angel food cake that has been torn into bite size pieces and place in large dish.
Add 1/2 to 3/4 cup sugar to the pie filling.
Spread over top and refrigerate.
Break angel food cake into pieces and place in dish or pan. Then mix instant pudding mix and pour over broken pieces of cake. Then place pudding mix over this and then add Cool Whip to top. Chill and serve.
Buy or bake an angel food cake.
Slice in half horizontally, about 1/3 from top. Pinch out tunnel in the bottom portion.
Mix sweetened condensed milk and lemon juice.
Let set for 30 minutes in refrigerator.
Whip cream until stiff.
Mix whipped cream (or topping) with lemon mixture.
Put some of this into tunnel in cake.
Replace top portion and frost with remaining mixture. Chill until ready to serve.
Tear angel food cake into pieces.
Mix pudding with milk. Gently mix ice cream, pudding and cake.
Use 9 x 13-inch pan and ice with Cool Whip.
Crumble Heath bar over top (optional). Freeze.
Break angel food cake into small pieces and cover bottom of 9 x 13-inch pan.
Mix vanilla pudding with 1 cup cold water and add vanilla ice cream.
Pour over cake and let stand 15 minutes in refrigerator.
Meanwhile, mix jello with 1 cup hot water and add to thawed strawberries (let thicken a little bit).
Pour over cake mixture and let stand overnight.
Cut in squares and serve with Cool Whip.
Dissolve jello in water.
Mix in frozen strawberries.
Chill until partly set.
Break angel food cake into pieces.
Put into 9 x 13-inch pan.
Mix pudding and ice cream (softened).
Pour ice cream mixture over cake, then pour jello mixture over cake and ice cream mixture.
Chill until ready to eat.
Mix sugar and cream cheese together, then fold in Cool Whip. Cut angel food cake in half.
Put the mixture in the middle of the cake and on top of the cake.
Add your favorite fruit topping. The best is cherry or strawberry pie filling in a can.
Use a deep dish glass bowl.
Slice angel food cake vertically in 3 slices.
Place bottom slice in bowl.
Cover cake with layer of pudding and add a few strawberries.
Tear angel food cake into little pieces and put in bottom of a 9 x 13-inch pan.
Press down.
Mix pudding as directed on package. Pour over cake.
Drain pineapple dry; put over pudding.
Add the strawberries, thawed and drained.
Spread Cool Whip over the strawberries.
Refrigerate!
Freeze angel food cake for easy slicing.
Put 1 cup milk in a bowl, add Dream Whip and vanilla.
Beat until it peaks.
In a medium bowl, beat cream cheese, sugar and 3 tablespoons milk until blended.
Fold Dream Whip mixture into cream cheese mixture.
For the cake:
Cut up angel food cake into 1 in squares. Place
Cut the angel food cake horizontally approximately two inches from
Mix and put the angel food cake into the bunt pan