Angel Food Delight Recipe 435

ANGEL FOOD DELIGHT

Steps:

• Blend powdered sugar and cream cheese until smooth and creamy.
• Cut Angel Food cake into 1 inch cubes.
• Fold whipping cream and cake cubes into the cream cheese mixture.
• Pat the entire mix into a 9x12 pan, cover and refrigerate for several hours.
• Cut into portions and spoon pie filling on top of each portion.
• Serve.

ANGEL FOOD DELIGHT

Steps:

• Tear angel food cake into bite-size pieces and place in mixing bowl.
• In a separate bowl, cream softened cream cheese, add whipped topping mix, milk and powdered sugar. Beat until smooth.
• Fold mixture into cake pieces and spread in 9x13 inch dish. Top with pie filling (your choice) and refrigerate several hours or overnight.

ANGEL FOOD DELIGHT RECIPE - (4.3/5)

Steps:

• In a large bowl, tear apart the angel food cake. In a small mixing bowl whip the cream cheese with the powder sugar til smooth. Fold the container of Cool Whip into this mixture. Pour this mixture into the bowl with the torn Angel Food Cake. In a pretty glass or crystal bowl layer the Angel Food Cake mixture and then add a layer of sliced strawberries, add two more layers of each finishing with halved strawberries on top. Refrigerate til serving. This can be made a day ahead.

ANGEL FOOD CREAM DELIGHT

Steps:

• Cut off top of cake 1 inch down from top. Scooping carefully, make a tunnel in bottom part of cake, 1 inch from sides and bottom.
• Mix dry pudding mix and pineapple (including juice) and let stand.
• Whip 1 cup of cream, add nuts, sliced berries and pineapple mixture, folding completely.
• Sprinkle rum around inside cake tunnel and cake top,.
• Fill tunnel with cream mixture and replace top on cake, pressing gently to seal.
• Whip remaning cream and add remainder of filling that didn't fit into the cake. (Hopefully you have some left!)
• Frost cake and decorate with whole berries and pecans.

ANGEL FOOD DELIGHT (OR SEX IN A PAN)

Steps:

• Cut cake into cubes and place in the bottom of a 9 x 13 pan, squeezing cake together to fit into one layer. Drizzle the alcohol over the cake, if using.
• Prepare the chocolate pudding as directed on the package using 2 cups milk. Pour the pudding evenly over the cake.
• Whip the cream with the sugar until firm peaks are formed, do not overbeat. Spread the whipped cream evenly over the pudding.
• Crush the candy bars between wax paper using a rolling pin. Cover the whipped cream completely with the crushed chocolate bars. Drizzle melted chocolate using a spoon over the topping in a criss cross pattern.
• Refrigerate several hours or overnight before serving.

CHAMORITAMOMMA'S STRAWBERRY ANGEL DELIGHT

Steps:

• In a medium bowl, dissolve the package of Jell-O with the water. If the strawberries aren't sweet, add 1 tablespoon of sugar. Add the package of thawed berries to the jell-o mixture and stir to combine well. Set this into the refrigerator.
• Meanwhile, tear the Angel Food cake into chunky pieces and lay at the bottom of a 9x13-inch baking dish; set aside.
• Once the jell-o mixture is slightly set, but not totally congealed, fold in the tub of Cool Whip and stir to combine. Pour this mixture over top of the Angel food cake, using a spoon to work the berry mixture in and around the cake pieces; using all of the jell-o mixture.
• Cover and return back to the refrigerator until completely set. Garnish with more whip cream and fresh strawberries.
• NOTES: This can also be turned into a healthier dessert by using Sugar-Free and Fat-Free ingredients.
• Prep time is fast! Cooking time is actually time for jell-o to slightly set and then finally congeal.
• ENJOY!

CHOCOLATE ANGEL DELIGHT

Steps:

• Melt chocolate in water on top of double boiler; cool.
• Stir in yolks and salt.
• Beat egg whites until stiff; add sugar and stir into cooled chocolate mixture, blending well.
• Whip heavy cream; add vanilla; fold into chocolate mixture.
• Place chunks of angel food cake into 9x13x2" pan.
• Cover with chocolate mixture.
• Chill at least 6 hours before serving.
• Cut into squares and top with ice cream.