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!
he cake:
Cut up angel food cake into 1 in
Cut the angel food cake horizontally approximately two
Set aside.
Second, cut angel food cake into slices no
Break cake into bite size pieces.
Arrange half of the cake pieces in bottom of a 13 x 9 x 2-inch baking dish.
Top with half of the undrained pineapple and cherries.
Spread half of the dessert topping over all and top with half of the coconut.
Repeat layers, ending with dessert topping and coconut.
Cover and refrigerate overnight.
Makes 12 servings.
For the Angel Cake:
Preheat the oven
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.
efrigerator.
Meanwhile, tear the Angel Food cake into chunky pieces
Break cake into bite size pieces.
Arrange half of the cake pieces in bottom of a 13 x 9 x 2-inch baking dish.
Top with half of the undrained pineapple and cherries.
Spread half of the dessert topping over all; top with half of the coconut.
Repeat layers, ending with dessert topping and coconut.
Cover; refrigerate overnight.
Makes 12 servings.
Line a 13 x 9-inch pan with angel food slices 3/4-inch thick. Pour the 2 cans cherry or blueberry filling over the sliced angel food cake.
Mix lemon pudding and milk until thick.
Fold in sour cream; pour this over the pie filling, spreading it out so it is covered.
Top with Cool Whip.
Refrigerate overnight.
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.
In a small bowl, gradually blend milk into cream cheese, beating until smooth.
Add pudding mix and beat at low speed until slightly thickened, about 2 minutes.
Pour pudding mixture over angel cake cubes, stirring to coat.
Turn into 8 x 8 x 2-inch baking dish.
Spread drained pineapple over top.
Spread dessert topping or cream over all.
Chill for a few hours or overnight.
In small bowl blend milk into cream cheese.
Beat until smooth.
Add pudding mix and blend.
Pour mixture over angel cake cubes.
Mix well.
Turn into 8 x 8 x 2-inch baking dish.
Spread pineapple on top.
Prepare topping mix and spread on top.
Chill several hours.
Prepare angel food cake according to directions
he whipped topping.
Tear angel food cake into 1-inch
Break cake into small pieces.
Soak gelatine in water.
Mix egg yolks, sugar and milk.
Cook to coat spoon.
Add gelatine and cool. When it begins to thicken add remaining ingredients.
Grease generously 2 angel food pans or long loaf pans.
Alternate chunks of cake and dessert mix.
Chill at least 24 hours.
Break 1/2 of angel food cake into pieces in the bottom of a deep dish.
Mix 2 cups of milk with instant pudding until thick and smooth in another bowl.
Add peach yogurt and mix well.
Cover angel food pieces with 1/2 of peach yogurt and pudding mixture. Slice 1 peach on top of pudding mixture.
Break up other 1/2 of angel food cake into pieces on top of peach.
Cover with other half of pudding mixture and top with sliced peaches in a star design. Chill thoroughly.
This dessert is very light and refreshing.
f white remain.
Cut angel-food cake into 1-inch
Mix Danish dessert and cool.
Pinch off angel food cake into pieces, making 1 layer in a 9 x 13-inch pan.
Fix Dream Whip; add 1 1/3 cups of sugar and cream cheese.
Mix
all white mixtures together.
Mix strawberries in cooled Danish dessert.
Put following layers in pan:
layer of cake, white mixture and strawberry mixture.
Combine in medium saucepan the juice, sugar, 3 eggs, beaten, and cook over medium heat.
Add the gelatin that has been dissolved in cold water.
Set aside to cool.
Tear angel food cake into pieces and dip in sauce.
Put in buttered 9 x 13-inch pan (smaller for higher dessert).
Refrigerate overnight or at least 4 to 6 hours.
Top with whipped cream and grated orange rind.