Empty contents of angel food cake mix into mixing bowl.
Add egg whites, poppy seed and water and bake according to directions on cake mix box.
Frost with your favorite frosting.
Mix the dry cake mix (do not follow box directions) and undrained can of pie filling by hand.
Pour into ungreased pan or cupcake tins.
Follow baking directions on the box.
isappears. Push batter into ungreased food cake pan.
Bake 30
Add a few drops of red food coloring to container of Cool Whip for pink coloring.
Mix red pop with cake mix (instead of water) and bake in ungreased angel food cake pan as directed on box.
When cake is cooled, frost with Cool Whip.
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.
Buy or make angel food cake.
Tear or cut up cake and layer in pan.
Whip Eagle Brand milk and lemon juice until fluffy.
Fold in Cool Whip.
Mix in nuts and strawberries.
Pour mixture over cut up cake.
You may layer cake and mixture alternately if you wish depending on type of pan or bowl you put it in.
Top with sliced fresh strawberries.
Refrigerate 4 to 6 hours.
Mix and put the angel food cake into the bunt pan
he cake:
Cut up angel food cake into 1 in squares
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!
Cut the angel food cake horizontally approximately two inches
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.
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.
nd set aside.
Lay angel food cake toward edge of grill
Tear angel food cake into chunks and layer in bottom of 9x13-inch glass baking dish.
In a medium bowl, mix together cream cheese and powdered sugar.
Fold in whipped topping.
Spread over chunks of angel food cake to form 2nd layer.
In a small saucepan, combine Jello, sugar and 1/2 cup water or strawberry juice.
Dissolve cornstarch in remaining water; stir into gelatin mixture.
Cook over medium heat until thickened.
Stir in strawberries to coat all slices; cool.
Spread on top of cream layer.
Chill until served.
Prepare lemon pie filling, as directed on package& place in fridge to cool slightly (about 45 mins).
Slice angel food cake in half horizontally and place bottom half on a good sized cake platter.
Spoon some lemon pie filling on this and then add the top half of the angel food cake.
Cover the whole cake with the rest of the lemon pie filling.
Refrigerate for about an hour.
Prepare Dream Whip, as directed on the package& spread over the cake.