Cut up the angel food cake into 1-inch size pieces.
In a trifle bowl, layer the bottom with half of the angel food cake pieces.
Spread half of the container of Cool Whip over the angel food cake layer.
Spread half of the strawberries over the Cool Whip layer.
Shave dark and white chocolate over the strawberries.
Repeat steps 2-5 one more time.
Mix and put the angel food cake into the bunt pan
he cake:
Cut up angel food cake into 1 in squares
isappears. Push batter into ungreased food cake pan.
Bake 30
In a double boiler, blend egg yolks, sugar and 3 cups milk until smooth (approximately 15 minutes).
Cool thoroughly.
In a separate bowl, fold whipped cream and whipped egg whites together. Combine both mixtures together.
Rub crumbs off angel food cake. Break cake in pieces into bottom of 9 x 13-inch dish.
Pour above custard mixture over angel food cake.
Chill until ready to serve.
Preheat oven to 350\u00b0F. Grease 3 - 9 inch round cake pans. Prepare angel food cake mix according to package directions, adding cocoa powder and cinnamon. Divide between pans and bake for 12-14 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins then unmold cakes and let cool on wire racks.
Spread 1 cake layer with 1/2 of the pudding. Stack a second layer on top and spread with remaining pudding. Top with the third cake layer then coat top and sides with frosting.
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!
Dissolve gelatin in 1 1/4 cups boiling water.
Stir in thawed strawberries, sugar and salt.
Cool until it begins to thicken. Fold in the cream, whipped.
Cover bottom of 9-inch pan (or 9 x 13-inch pan) with half the torn angel food; pour half of the strawberry and cream mixture; make another layer of rest of the torn cake.
Pour remaining strawberry and cream mixture. Refrigerate 4 to 5 hours to set.
Cut into squares.
Double recipe for 9 x 13-inch pan.
Cook pudding following package directions.
Place thin layer of pudding in bottom of trifle dish.
Make a layer of angel food cake.
Cover with layer of Cool Whip and sprinkle half of the pecans over the Cool Whip.
Repeat layers and garnish with pecans. Enjoy!
This recipe comes from Laura Smith.
Tear angel food cake into pieces.
Make vanilla (diet) pudding according to recipe.
Layer in a cake pan with sliced bananas and strawberries.
Top with topping and garnish with strawberries or sprinkle diet jello on top.
Makes 12 servings.
Calories 219, fat 6.2 grams and fat 25%.
Exchanges 2 starches and 1 fruit.
Dissolve jello in 1 cup boiling water.
Add slightly thawed strawberries and break up.
Refrigerate until slightly thickened. Meanwhile, break up angel food cake into bite-sized pieces and place half of the pieces in a medium glass bowl.
When strawberry mixture is slightly thickened, put half over the cake in bowl.
Add a layer of Cool Whip.
Repeat layers.
Refrigerate.
Recipe may be doubled for a crowd.
Cut the angel food cake into 1 inch squares.
Brush excess crumbs off of the cake before frosting. (If you are in a hurry, using a store bought cake cuts the baking of this cake to 0, thus the cooking time is not necessarily accurate if you do not bake one).
Whip the cream until it forms peaks that stand up.
FOLD in the hot fudge topping, and cracked Heath Bars.
Frost the Angel Food Cake with the above topping, including the inner circle.
Refrigerate several hours to let it set.
Enjoy!
Cut the angel food cake horizontally approximately two inches
Mix angel food cake as directed.
Pour half cake mixture onto a jelly roll pan (or shallow cookie sheet) that has been greased and lined with wax paper, also greasing wax paper.
Bake at 350\u00b0 until slightly brown.
Sprinkle powdered sugar onto a cotton towel and invert cake onto this, carefully removing wax paper.
Roll cake up and allow to cool.
Tear up the angel food cake into relatively small pieces and put in a 13x9 glass dish (or whatever can hold the torn up cake).
Mix the puddings with the milk in a bowl together and pour evenly over the torn up angel food cake.
Then, take a fork or spoon and push the angel food pieces down and mix a little bit so it gets completely covered by the pudding.
Next you put into the fridge until the pudding has become firm.
When the pudding is set, you should be able to spoon it out of the dish and heat it if you'd like.
Tear angel food cake into pieces. Cover the bottom of a springform pan with a layer of torn angel food cake. Slice ice cream and place a layer on top of angel food cake layer. Repeat layers, pressing each layer down as you go.
Freeze cake until solid, at least 1 hour.
Remove from freezer just before serving. Remove outer part of pan, keeping the bottom intact, and slice cake.
Set aside.
Second, cut angel food cake into slices no more
In a 13x9-inch baking dish, break angel food cake into chunks and cover bottom of dish.
Make vanilla pudding according to package directions.
When slightly thickened, pour over angel food cake.
Next layer cherry pie filling over pudding, then top with cool whip.
Refrigerate.
Put angel food cubes in cake pan about 10 x 13-inch.
Cool lemon filling.
Pour over angel food cake.
Cover top with Dream Whip.
You may want to put a few cherries on top.