Mix jello according to directions.
Pour into large bowl. Press 1 angel food cake into jello until all mixture has been absorbed.
The cake will seem to come to pieces.
When placed in refrigerator, cake will become solid.
Frost with 1 large container of Cool Whip or whipped cream.
Keep in refrigerator.
Pinch up angel food cake and place in bottom of a 9 x 13-inch pan.
Mix jello according to directions on box and let it set up about halfway.
Add Cool Whip to jello.
Beat until mixed well and is smooth.
Add drained crushed pineapple to jello mixture.
Mix well.
Pour over cake pieces.
Top with nuts if desired.
Chill.
Mix and put the angel food cake into the bunt pan
Slice angel food cake in half.
Prepare jello as directed. While jello is warm, pour jello over cake bottom half, then add top and pour remaining jello over cake.
Chill.
Ice with Cool Whip and add oranges to top of cake just before serving.
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.
Mix jello and when almost set add fruit cocktail, extra pieces of pineapple are good.
Whip Dream Whip, fold part of Dream Whip into jello and fruit leaving enough for top of cake.
Line baking dish with thin slices of angel food cake.
Spread jello mixture on cake, then another layer of cake.
Spread rest of Dream Whip on cake, spread with coconut.
Let set in refrigerator until ready to use.
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.
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.
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!
Break Nickles Angel Food Cake in small pieces and put in 9x13 pan.
Pour jello over cake.
Be sure to soak jello into cake. Place strawberries (sliced) into cake.
Refrigerate until jelled, then spread cool whip over top of it.
Garnish with sliced strawberries.
\"Enjoy\".
Prepare angel food cake.
Prepare pudding or jello.
Allow time for jello to set.
Slice off top 1/3 of cake and set aside. Cut a \"moat\" out of remainder of cake.
Fill \"moat\" with pudding and bananas or jello and fruit.
Return top to cake and frost with Cool Whip or whipped cream.
Garnish with extra fruit and refrigerate until ready to serve.
Mix jello according to directions minus 1 cup of cold water. Refrigerate until partly set.
Mix in Cool Whip and strawberries. Mix well.
Add angel food cake and stir just until mixed. Refrigerate until set.
This is better is it is made a day ahead of time.
Break angel food cake into pieces in a 9 x 13-inch pan. Dissolve jello in 2 cups of boiling water.
Add frozen strawberries.
Pour jello over the cake in the pan.
Press the mixture into the cake.
Refrigerate about 3 hours.
Top with Cool Whip.
Put in 8 x 8-inch pan the cut up angel food cake.
Set aside. Prepare jello mix as usual.
Cover.
Put in refrigerator until almost set, then add cut up, cleaned fresh strawberries to jello mixture.
Pour over cut up cake.
Stir a little to get mixture through cake a little.
Top with Cool Whip and sprinkle with nuts (optional).
Refrigerate.
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.
Dissolve Jell-O in hot water and stir in cold water.
Chill until almost firm.
Stir until fluffy.
Blend in cream, marshmallows, pineapple, nuts and cherries.
Break 1/2 an angel food cake into bite size pieces.
Arrange in a 9 x 4-inch cake pan.
Cover with part of Jell-O.
Break up remainder of cake and repeat layers.
Chill overnight and cut into squares.
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.
isappears. Push batter into ungreased food cake pan.
Bake 30 to
ackage. You may make the angel food cake from scratch, if desired.