he peppermint extract and red food color; mix well. Pour remaining
side.
Second, cut angel food cake into slices no more
Prepare angel food cake according to directions given
Cut angel food cake into small cubes; place in a large glass serving bowl and set aside.
Combine sour cream, milk and powdered sugar, stirring until smooth.
Fold in whipped topping; spoon evenly over cake.
Set aside.
Combine strawberry glaze and undrained strawberries; spoon evenly over dessert.
Cover and chill at least 8 hours.
Yields 16 to 20 servings.
Tear cake into chunks and put into Bundt cake pan or mold. In a separate bowl, dissolve Jell-O and 1 cup boiling water. Measure strawberries and add water to equal 1 cup.
Add to Jell-O and mix.
Pour mixture over cake in pan.
Refrigerate until solid. Unmold and garnish with Cool Whip.
A light dessert.
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.
Layer 1/2 cake and sprinkle 1 teaspoon sherry.
Layer 1/2 pudding, 1/2 fruit filling and 1/2 of Cool Whip.
Repeat layers and let set overnight.
This dessert looks pretty in a glass bowl.
Mix the condensed milk, lemon juice and sugar together.
Whip the cream very firm and add to the juice mixture.
Line a 9 x 13-inch cake pan with 2/3 of the angel food cake pieces.
Cover with a layer of the filling.
Add rest of the cake pieces and cover with remaining filling.
Sprinkle with crushed graham crackers or toasted sliced almonds.
Refrigerate 10 to 12 hours or overnight.
Cut in squares and serve plain or with a dollop of whipped cream.
With 2 plates, divide angel food cake into 2 horizontal equal pieces.
Put on 2 containers.
Clean strawberries; cut into fourths.
Put in bowl with pineapple and 1/2 the pineapple juice. Add the glaze; mix well.
Pour 1/2 of the mixture on one angel food cake, the rest on the other.
Top with Cool Whip.
Chill, then serve.
It makes 2 desserts.
Scald the milk.
Add the beaten egg yolks, sugar and gelatin which has been dissolved in the pineapple juice (heat juice and dissolve).
Set aside to cool.
Add pineapple and cut up cherries. Whip the cream and fold into beaten egg whites.
Fold into pineapple mixture.
Break angel food cake in pieces and place in pan.
Pour mixture over and chill.
Serve with whipped cream and cherries.
Tear angel food cake into bite size pieces and place in a 9 x 13-inch pan. Beat together cream cheese, powdered sugar and milk; fold in Cool Whip. Spread mixture over cake. Mix sliced strawberries and glaze together and spread over the top. Chill.
Cook first 4 ingredients until thickened. Take from heat and add jello. Mix in sweetened fruit. Layer angel food cake with sweetened fruit mixture, ending with fruit on top. Can put Cool Whip on top layer.
Tear angel food cake into bit size pieces and place in a 9x13 inch pan.
Combine cream cream cheese and Splenda until light and fluffy.
Fold in whipped topping.
Spread the cream cheese mixture over the cake.
Combine strawberries and glaze until strawberries are evenly coated (you may not need the whole bag of glaze). Spread over cream cheese layer.
Chill until serving.
Bake angel food cake as per directions.
Dissolve gelatin in 1 1/4 cups boiling water.
Stir in thawed strawberries, sugar and salt.
Cool until it begins to thicken. Fold in the cream, whipped.
Cover bottom of 9-inch pan (or 9 x 13-inch pan) with half the torn angel food; pour half of the strawberry and cream mixture; make another layer of rest of the torn cake.
Pour remaining strawberry and cream mixture. Refrigerate 4 to 5 hours to set.
Cut into squares.
Double recipe for 9 x 13-inch pan.
Slice angel food cake in half to make two layers.
Prepare pudding as directed on package.
Cool.
Fold in Cool Whip.
Spread pudding mixture on top of bottom layer.
Replace top layer.
Serve with more Cool Whip and fresh strawberries.
Break into pieces in 9 x 9-inch baking dish, 1 angel food or orange chiffon cake.
In a large stew pan, combine orange juice and 7-Up or ginger ale.
Bring to a boil and remove from heat. Add marshmallows.
Mix well and let cool completely.
Whip the cream and add to mixture.
Mix thoroughly.
Pour over cake pieces and top with coconut.
Refrigerate overnight.
Cook in top of double boiler sugar, salt, flour and egg yolks. Cook until thickened.
Remove from heat.
Add Jell-O.
Set aside to cool.
Add crushed pineapple (do not drain).
Fold mixture into stiffly beaten egg whites.
Pinch angel food cake into small pieces.
Cover bottom of a 9 x 13-inch cake pan.
Pour custard mixture over cake.
Top with Cool Whip.
Sprinkle with coconut. Refrigerate overnight.
Break up angel food cake into bite size pieces.
Put in bottom of 9 x 13-inch cake pan, should be about 1/2 full.
Mix cream cheese, powdered sugar and Cool Whip together.
Spread over cake. Take strawberry glaze and spread over the cream cheese mixture. Cut strawberries in half and line them across the top of the red glaze.
Chill.