Take 1 lemon angel food cake and slice into four layers.
Mix lemon pudding and lemon yogurt; spread between layers.
Frost with Cool Whip.
Refrigerate until ready to serve.
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.
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.
Prepare angel food cake as directed on package.
Prepare lemon filling according to package.
Cover with wax paper& chill.
Slice cake into 3 layers.
Spread 1/2 of chilled filling between layers.
Fold whipped cream into remaining lemon filling.
Spread over top& sides of cake.
Chill 4 hours before serving.
Buy or bake an angel food cake.
Slice in half horizontally, about 1/3 from top. Pinch out tunnel in the bottom portion.
Mix sweetened condensed milk and lemon juice.
Let set for 30 minutes in refrigerator.
Whip cream until stiff.
Mix whipped cream (or topping) with lemon mixture.
Put some of this into tunnel in cake.
Replace top portion and frost with remaining mixture. Chill until ready to serve.
Prepare or purchase 1 large angel food cake. Cover and chill or freeze.
Cook pie filling.
Cover bottom of round bowl with mixture. Cover with layer of pieces of angel food cake.
Continue to alternate layers until bowl is full.
Let stand overnight; chill thoroughly.
Dump onto plate and cover with whipped cream and coconut.
00 degrees.
Mix Angel Food cake mix and Lemon Pie filling. Have mixer
Mix and put the angel food cake into the bunt pan
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!
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.
Dissolve Jell-O in hot water.
Cool until thickened.
Fold in lemon pie filling and one (8 ounce) Cool Whip.
While Jell-O is thickening, break angel food cake into small bite-size pieces. Line a 9 x 13 pan with half of the angel food cake pieces; cover with half of lemon filling.
Spread remaining cake on top and cover with remaining filling.
Chill.
Frost with one (8 ounce) Cool Whip.
Top with shredded coconut if desired.
Makes 10 servings.
isappears. Push batter into ungreased food cake pan.
Bake 30 to
Bake angel food cake as per directions.
Trim
Boil over medium heat the first 4 ingredients, stirring constantly. Pour over the beaten eggs and return to boil for 1 minute. Remove from heat. Add the butter and lemon juice. Let cool. Slice an angel food cake into 3 layers. Add the Cool Whip to the orange filling and spread between layers. Frost cake with Cool Whip.
Cut the angel food cake horizontally approximately two inches from
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 the angel food cake and the pineapple (or desired
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!