Angel Pudding Recipes

DELICIOUS ANGEL FOOD DESSERT

Steps:

• Place the pineapple in a large bowl; gently fold in bananas. Place cake cubes in a 13x9-in. dish. Spoon fruit over cake. , In another large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over fruit. Carefully spread whipped topping over pudding. Sprinkle with pecans. Cover and refrigerate for at least 2 hours before serving.

ANGEL FOOD PUDDING CAKE WITH BERRIES

Steps:

• Move oven rack to middle position. Heat oven to 350°F.
• In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds, then on medium speed 1 minute. Stir in sprinkles. Pour batter into ungreased 10-inch tube pan.
• Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, at least 1 hour. Run knife around edges; turn cooled cake out onto cooling rack.
• In large bowl, beat yogurt, 1 1/2 cups of the whipped topping, and the pudding with whisk until well blended. Cut cake in half. Tear one of the halves into bite-size pieces. Place pieces in bottom of 13 x 9-inch pan. Sprinkle 1 cup of the chopped strawberries evenly over cake. Pour and spread half the yogurt filling on top. Tear other cake half into bite-size pieces. Repeat layers with remaining cake pieces, chopped strawberries and yogurt filling. Refrigerate 2 hours.
• When ready to serve, spread remaining 3 cups whipped topping on top of cake. Decorate top of cake using blueberries to form a large star in center and sliced strawberries around edges.

ANGEL FOOD PUDDING

Steps:

• Tear up the angel food cake into relatively small pieces and put in a 13x9 glass dish (or whatever can hold the torn up cake).
• Mix the puddings with the milk in a bowl together and pour evenly over the torn up angel food cake.
• Then, take a fork or spoon and push the angel food pieces down and mix a little bit so it gets completely covered by the pudding.
• Next you put into the fridge until the pudding has become firm.
• When the pudding is set, you should be able to spoon it out of the dish and heat it if you'd like.

ANGEL LUSH

Steps:

• Mix pineapple and dry pudding mix in medium bowl with whisk until blended. Stir in COOL WHIP.
• Stack cake layers on plate, filling layers and topping dessert with pudding mixture.
• Refrigerate 1 hour. Top with berries just before serving.

JOYCE MOLYNEUX'S CHRISTMAS PUDDING FROM THE CARVED ANGEL

Steps:

• Combine the flour, bread crumbs, sugar, spices and salt in a large mixing bowl and toss to mix thoroughly. Add the raisins, currants, ginger, chopped apple and grated rinds and mix to coat with the dry ingredients. Add the chopped suet and mix to coat well.
• In a smaller bowl, beat the eggs until they are thick and foamy. Add the Cognac and citrus juices and mix together. Add the egg mixture to the larger bowl and fold with a spatula to mix and coat well.
• Butter well a two-and-a-half- to three-quart pudding mold (see note). Add the pudding to the mold and cover with the lid. Place a rack in a kettle large enough to hold the pudding mold and add water to the kettle to a depth of one inch. Place the pudding on the rack and bring the water to a boil. Lower the heat to simmering, cover the kettle and steam the pudding for about six hours, checking occasionally to be sure the water in the kettle has not boiled away.
• When the pudding is done, it may be unmolded and served immediately, with creme fraiche, traditional hard sauce or a brandy-flavored creme anglaise.
• If the pudding is not to be served immediately, it should be left in its mold and reheated in a steaming kettle before serving. The pudding may be stored in a cool, dark place for six weeks or longer. For longer storage, remove the lid, pour another half-cup of Cognac or brandy over the surface of the pudding and replace lid.

ANGEL FOOD PUDDING CAKE / ANGEL LUSH WITH PINEAPPLE

Steps:

• Slice cake into 3 rings, set aside.
• Stir dry pudding mix with reserved pineapple juice. Fold in pineapple, then whipped topping. Frost each ring top as you rebuild cake. Frost outside of cake with remaining mixture.
• Chill for 8 hours.