Split about 1/2 angel food cake.
Cut inside down to 1/3 at bottom.
Mix cake with strawberry gelatin and frozen strawberries. Fill bottom layer with mixture and place top layer over.
Frost with Cool Whip tinted with red food coloring.
Garnish with fresh strawberries.
ntil vegetables are softened.
2. Coat a large nonstick pan
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Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
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.
Soak gelatin in cold water.
Mix egg
yolks, lemon juice, lemon rind and sugar.
Cook until spoon is coated.
Add gelatin. Cool.
Beat egg whites stiff.
Add 3/4 cup sugar.
Fold into cooled custard.
Break 1/2 angel food cake into small pieces.
Put a layer in bottom of 9 x 13-inch dish, then mix with custard until even and smooth.
Let stand until set.
Mix together Ricotta cheese and yogurt in blender or food processor until smooth. Arrange half of cake cubes in bottom of a medium size glass bowl. Top with 1 cup of the berries. Top with 1 1/2 cups of cheese-yogurt mixture. Decorate with the remaining 1/4 cup berries. Top each serving with 1 tablespoon Cool Whip.
Mix together the ricotta cheese and yogurt in a blender or food processor until smooth.
Arrange half the cake cubes in the bottom of a medium-size glass bowl.
Top with 1 cup of the berries.
Top with 1 1/2 cup of the cheese-yogurt mixture.
Top with layers of the remaining cake cubes, 3/4 cup berries, and the remaining cheese-yogurt mixture.
Decorate with the remaining 1/4 cup berries.
Top each serving with 1 T whipped topping.
This makes six servings at 5 points each per serving.
Crumble angel food cake into bite size pieces.
Prepare pudding according to directions, then mix whipped topping with pudding.
Put cake pieces in a 9 x 13-inch pan and top with the pudding mixture.
Chill.
Top with cherry pie filling and chill again.
Slice cake or break in pieces and place in pan; pour and spread
pudding
over
cake, then spread pie filling over that. Refrigerate overnight or put in freezer for 1/2 hour.
Put Cool Whip over cake and serve.
Dissolve first 3 ingredients together.
Let cool.
Mix pineapple, sugar, salt and lemon juice with first mixture and refrigerate until jelled.
Add 2 boxes Dream Whip, prepared as directed.
Remove brown from 2 angel food cakes.
Break in small pieces and line 4-quart bowl with wax paper.
Put handful of mix, then layer of cake.
Keep layering until all is gone.
Refrigerate overnight.
Turn out on platter and frost with Dream Whip. Sprinkle with coconut flakes.
Keep refrigerated.
Break 1/2 angel food cake in pieces.
Mix 1 cup milk with package of vanilla pudding.
Soften ice cream and mix with the pudding until melted.
Pour over the broken pieces of cake. Dissolve strawberry jello in hot water.
Add strawberries cut in pieces.
When syrupy, pour over the cake.
Refrigerate.
Dissolve gelatin in boiling water.
Stir in strawberries, sugar and salt.
Cool until it begins to thicken.
Fold in cream. Cover bottom of 9-inch pan with 1/2 of cake.
Pour over 1/2 of strawberry mixture.
Repeat layers.
Chill 4 to 5 hours.
Cut into squares.
Garnish with whipped cream and strawberries if desired. Yields 9 servings.
Tear angel food cake into pieces (about one-inch) and spread in a 9 x 13 pan.
Mix pudding, milk and sour cream.
Pour over cake.
Let set for approximately 15 minutes.
Cover with Cool Whip and spread pie filling on top.
Mix the first 3 ingredients until creamy.
Tear the angel food cake into bite-sized pieces and layer with the creamed mixture. The last layer should be the creamed mixture.
Top with the pie filling of your choice.
(I recommend blueberry or cherry.)
Chill and serve.
Put cake pieces into 9 x 13 x 2-inch pan.
Drizzle jello over top.
Let set for a few minutes in refrigerator.
Pour prepared pudding over this and add slices of banana over top.
Frost with Cool Whip.
Cream sugar and Crisco.
Add eggs and beat well.
Add juice, flour and baking powder.
Add nuts and chopped cherries.
Spoon on cookie sheet and shape into 6 loaves.
Bake at 350\u00b0 for 30 minutes.
Make buttercream frosting and add 2 drops food coloring for color.
Slice loaves.
ell. Stir together buttermilk and food color. Mix flour, cocoa and
or pouring on top of food.
In a large mixing