ell. Stir together buttermilk and food color. Mix flour, cocoa and
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!
om For more indonesian cuisine recipes.
or pouring on top of food.
In a large mixing
om/ For more indonesian cuisine recipes.
o the bowl of a food processor (no need to wash
Clean off any spines and glochids (the little hairy spines) from your cactus paddles; peel green skin and cube into 1 x 1/2 inch pieces.
Soak overnight in cold water.
Drain very well.
Make a syrup of sugar, water and fruit juices; add cactus and cook until syrup is nearly all absorbed, taking caution not to scorch.
May be tinted with food coloring if desired.
ombine the can of dog food and 10 oz of water
Process cucumber chunks in a food processor until finely chopped. Put
n 6-8 drops of food coloring in each, being careful
little. This is the best size for me, I like
Cream the cream cheese, butter, vanilla and the whipping cream until light and fluffy (about 2 minutes).
Add in the sifted confectioners sugar; beat until frosting consistency, (adding more icing sugar or whipping cream if needed until the right consistency is achieved).
Add in food coloring if using.
OPTIONAL; add in 1 cup of Cool Whip frozen topping and beat on low speed with an electric mixer until just blended (add in more Cool Whip until desired texture is achieved).
nd flour bundt or angel food cake pan. Sprinkle layer of
n 3 to 4 drops food color until evenly distributed and
br>To one add green food coloring until you get a
little sticky, like angel food cake is, but it will
n a few drops red food color for eye appeal.
Cut angel food cake into small cubes; set aside.
Mix pudding according to directions on box.
Add sour cream; mix.
Place a layer of cake cubes in a
9 x 13-inch pan.
Pour part of pudding mixture over cake.
Next, add a layer of pie filling.
Repeat. Top with Cool Whip.
Store in refrigerator.
Best if made a day ahead.
Butter 9 x 13 glass pan. Slice angel food cake and put in layer in bottom of dish. Make strawberry jello with
water. Add frozen strawberries. Pour over layer of cake. Make instant vanilla pudding. After strawberry layer is set, spread pudding over top. Put in refrigerator to get cold. Frost with Cool Whip. Sprinkle with nuts.
Best if let to set overnight.
Cut a loaf angel food cake into squares about 1 1/2-inches across.
Trim off corners so that cake will look slightly round. Cream butter; add confectioners sugar gradually.
Beat well. Flavor with vanilla or almond extract or any flavoring you prefer. Add double cream.
Completely cover the cake rounds with butter and sugar mixture; roll in ground toasted almonds.
Best to serve soon after making.