ven to 350\u00b0F In food processor bowl with metal blade
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
ake:
Cut up angel food cake into 1 in squares
ell. Stir together buttermilk and food color. Mix flour, cocoa and
OPPING:.
Meanwhile, in a food processor, pulse together flour, wallnuts
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.
hipped topping.
Tear angel food cake into 1-inch pieces
ortion of filling with green food coloring. Place each portion of
side.
Second, cut angel food cake into slices no more
Prepare angel food cake according to directions given
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.
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.
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.
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Mix crust ingredients, save aside 2 tablespoons.
Press rest on bottom of 13x9 greased glass dish or pan.
Dissolve jell-o in boiling water, cool.
In mixing bowl, beat cream cheese and sugar.
Beat in vanilla,.
Slowly beat in jell-o.
Beat/fold in Cool Whip.
Beat in 3-4 drops green food coloring.
Spoon over crust, smooth top.
Sprinkle with reserved crumbs.
Chill til set, 3 hours or overnight.
Serve topped with more Cool Whip and a maraschino cherry.
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.
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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.
reos for the crust (a food processor works wonders).
Reserve