Cut the angel food cake horizontally approximately two inches
Combine pineapple, jello, baby food and 1/2 cup sugar into large pan.
Heat on simmer until thoroughly mixed.
Add cream cheese until blended into mixture.
Cool mixture in freezer (not to be warm).
When cool, fold in Cool Whip gently, until thoroughly blended.
Pour into cake pan or several small serving dishes.
Sprinkle chopped nuts on top.
Chill until ready to serve.
Serves 12 to 15.
ized bowl and add the food coloring according to your desired
Break angel food cake into small pieces in a 9 x 13-inch pan. Mix instant pudding, milk and ice cream in blender.
Spread mixture on cake and refrigerate.
Cut 1 1/2-inches from the top of a ready baked angel food cake.
Set aside.
Mix 2 boxes instant chocolate pudding with a large Cool Whip thoroughly.
Pour over the mixture the second half of the cake.
Place the remaining portion on top and cover the entire cake.
Chill and serve.
Crumble angel food cake in bottom of 13 x 9-inch pan.
Slice bananas and layer on cake.
Then cut up strawberries and layer on bananas.
Separately, mix 2 small boxes of instant vanilla pudding with milk (use directions on box).
Then pour this over cake and fruit.
Let stand 2 hours.
When ready to eat, top with Cool Whip.
hole almonds, pulse in a food processor until very finely ground
Mix in sour cream, buttermilk, food color and vanilla. Gradually beat
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.
Grate pineapples or use a food processor/juicer. Use medium heat
ound cake pans with this recipe no problem.
Oh. And
quares.
For the chocolate boxes, line a flat tray with
Use the whole egg and prepare pudding as directed on box.
Tear angel food cakes in 1-inch pieces.
Alternate with pudding (layer cakes, then layer pudding) in cake pan.
Put in refrigerator for several hours.
Invert cake in plate after chilling and ice with Cool Whip.
Mix the pudding according to directions on the box using the 6 cups of milk.
Add vanilla and sour cream to the pudding; mix well.
Pour over angel food cake that has been torn into bite size pieces and place in large dish.
Add 1/2 to 3/4 cup sugar to the pie filling.
Spread over top and refrigerate.
Prepare angel food cake according to directions given
Cut up the angel food cake into cubes.
Add the cool whip, prepared pudding and strawberries.
Stir well and chill until time to eat.
Very light and good.
Butter 9 x 13 glass pan. Slice angel food cake and put in layer in bottom of dish. Make strawberry jello with
water. Add frozen strawberries. Pour over layer of cake. Make instant vanilla pudding. After strawberry layer is set, spread pudding over top. Put in refrigerator to get cold. Frost with Cool Whip. Sprinkle with nuts.
Best if let to set overnight.
Prepare pudding according to package directions.
Add Cool Whip to pudding and mix together.
Tear angel food cake into small pieces in bottom of large bowl.
Slice 3 bananas and 1/2 of strawberries.
Top with 1/2 of pudding.
Make another layer of cake, bananas and strawberries.
Finish with pudding.
Top with a few sliced strawberries and nuts, if desired.
Chill and serve.
Crumble up Angel Food cake and set aside.
Mix 1 large box instant vanilla pudding mix according to directions on package. In a large dish- layer cake, then pudding, then strawberries until dish is full.
Top with Cool Whip and ref overnight.
Mix Jell-O.
Cut angel food cake into 5 to 6 rings.
Put a layer of Cool Whip, marshmallows, cake, then Jell-O.
Continue doing layers until topped with Cool Whip.
Sprinkle with candies or marshmallows as desired.