Cut angel food cake into 1/4-inch pieces. Layer some cake pieces in a 9 x 13 pan. Spread some pie filling over the top. Add another layer of cake pieces and pie filling. Whip jello and chill. Whip cream cheese into lemon whip and chill. Spread over layers. Top with 8 ounces Cool Whip. Serves 15.
Place cake layers top side up in clean 9-inch pans.
Prick with fork at 1/2-inch intervals.
Dissolve Jell-O in boiling water, then add cold water and pour 1/2 over each cake layer. Chill 3 to 4 hours.
Dip pans in warm water for 10 seconds, then turn onto plate.
Frost with Cool Whip and chill.
Store in refrigerator.
Mix all ingredients, except Cool Whip. When mixed well, add the Cool Whip and chill well.
Mix dry jello, cottage cheese and add drained fruit and nuts or marshmallows.
Fold in Cool Whip and chill until jello is set. Garnish with fresh fruit.
Mix Cool Whip and soft cream cheese; add sugar and blend thoroughly to dissolve sugar.
Add chocolate syrup.
Shred candy bar with paring knife over the pie.
bowl and leave to cool, stirring occasionally. Softly whip 2 cups
o 325\u00b0F. Grease and flour a 10 inch springform
Combine citrus zest and juice with cream. Whip to soft peaks. Whip egg whites to soft peaks then gradually whisk in sugar, beating until thick and glossy. Fold into whipped cream. Spoon into 4 tall serving glasses and chill until ready to serve.
Sprinkle with pistachios to decorate.
Dissolve gelatin in boiling water; add cold water, peels and lemon juice.
Chill until partially set and very thick.
Meanwhile in small mixer bowl, beat egg white to soft peak stage.
Gradually add sugar and continue beating until stiff, but shiny.
Beat thickened gelatin at high speed in small bowl until foamy and double in volume.
Continue beating on medium speed while adding beaten egg white.
Fold in orange pieces.
Spoon into 1-quart mold and chill until firm.
Mix jello and pudding together in saucepan.
add 5 cups cold water and cook until it boils. Will be like a thin gel.
Cool for 5 hours.
Beat in the cool whip and chill overnight.
Prepare pudding and Dream Whip as directed on packages.
Put in refrigerator to chill.
Peel and cut up apples, oranges and bananas.
Drain pineapple.
Mix all ingredients together and chill. Recipe can be halved.
tbsp sugar and vanilla extract until pale and fluffy. In
c. dry milk powder, and 3 c. water. Mix well
ven to 350\u00b0F. Grease and line an 8 inch round
th parchment paper and thinly coat with oil. Whip egg whites to
eat the sweet white wine and 3/4 cup sugar in
Whip heavy cream, powdered sugar and lime zest to soft peaks. Fold in mascarpone and 2 tsp liqueur.
Combine mangos, passionfruit seeds and 2 tsp liqueur in a medium bowl. In another bowl, combine pineapple juice, passionfruit juice and remaining liqueur.
Soak 1/2 the cookies, 1 at a time, in pineapple juice mixture then arrange in the base of a large shallow serving dish. Top with 1/2 the mascarpone mixture and sprinkle with 1/2 the mango mixture. Repeat with remaining ingredients. Cover and chill for 6 hours, or overnight.
he heat and leave to cool for 15 mins.
Whip the
r 10-15 minutes to chill the mixture. The colder
Layer ingredients in order.
Top with Cool Whip and chill. \"Ideal recipe for diabetics.\"