ANGEL TOFFEE DESSERT
Turn four ingredients into a luscious dessert that keeps in the freezer for anytime entertaining.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h37m
Yield 16
Number Of Ingredients 4
Steps:
- Move oven rack to lowest position (remove other racks). Preheat oven to 350°F.
- Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10x4-inch angel food cake pan (tube pan). (Do not use fluted tube cake pan or 9x3 1/2-inch angel food pan, or batter will overflow.)
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan.
- Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed candy into whipped topping.
- Tear cake into about 1-inch pieces. Mix cake pieces and whipped topping mixture. Press lightly in ungreased 13x9x2-inch rectangular pan. Sprinkle with reserved crushed candy. Freeze dessert about 1 1/2 hours or until firm. Cut into squares or spoon into dessert dishes. Freeze any remaining dessert.
Nutrition Facts : Calories 210, Carbohydrate 34 g, Cholesterol 4 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg
ANGEL WHIP
This is a very simple, very versatile dessert I made over and over again for a number of summers (this is one of my antique recipes). There are a several variations for this dessert given at the end of the recipe which will surely inspire you to even more variations. You will need to drain the fruit that goes into this creamy chiffon mixture. Be sure to use the juice or syrup for part of the water when preparing the jello. The recipe came from an ad for Pet Milk. Cooking time is actually chilling time.
Provided by Lorraine of AZ
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Basic Directions: Prepare fruit-flavored jello as package directs but use only 1-1/2 cups of water. Substitute the reserved, drained fruit juice for an equal part of the water. Chill in the small bowl of electric mixer (or 1-1/2-quart bowl) until firm.
- With electric mixer at low speed and with chilled beaters, beat jello until it is broken into small pieces. Beat in the evaporated milk at high speed until mixture fills bowl.
- Variations:
- Fold a drained 9-ounce can of crushed pineapple into lime-flavored Angel Whip. Chill.
- Spoon orange-flavored Angel Whip into dessert glasses with 1 cup drained peach slices (fresh, frozen or canned. Chill. Or use drained mandarin orange slices.
- Fold a 10-ounce package frozen raspberries, drained, into raspberry- flavored Angel Whip. Good spooned into sponge cake dessert cups, available at the supermarket and topped with additional raspberries.
- Fold 1 package frozen, drained, strawberries into strawberry-flavored Angel Whip, chill.
- Fold 1 cup drained cut-up mixed fruit (fresh, frozen or canned) into lime-flavoredAngel Whip. Chill in a 5-cup ring mold or 8-inch square pan.
- Fold 1 pound and 4 ounces frozen cherries (pitted and well drained), into cherry flavored Angel Whip. Chill. For cola-flavored Angel Whip prepare jello with 1/2 cup water and 1 cup Coke or Pepsi, or any cola of choice.
- Make a parfait, layering chocolate wafer crumbs and lime-flavored Angel Whip into parfait glasses. Chill.
- Any flavor Angel Whip makes a good pie filling for a prepared crumb crust.
Nutrition Facts : Calories 162.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 12.2, Sodium 145, Carbohydrate 29.9, Fiber 1.5, Sugar 21.5, Protein 4.8
ANGEL WHISPERS
These are lemony little sandwich cookies that just melt in your mouth. Have a few with a tall glass of iced tea.
Provided by Julie Stokes
Categories Desserts Cookies Sandwich Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together butter and confectioners' sugar until light. Stir in the lemon peel, flour and salt. Cover bowl, and chill for about 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Flatten teaspoons of dough onto cookie sheets, and bake for 5 to 8 minutes, until light brown. Remove from baking sheets to cool on racks.
- To make the filling, combine the beaten egg, sugar, lemon zest, lemon juice and butter in the top of a double boiler. Stir until thick. Sandwich cookies with 1 teaspoon of filling.
Nutrition Facts : Calories 146.8 calories, Carbohydrate 16.2 g, Cholesterol 30 mg, Fat 8.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 5.4 g, Sodium 111.2 mg, Sugar 8.1 g
BERRY ANGEL WHIP
Make and share this Berry Angel Whip recipe from Food.com.
Provided by LAURIE
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place mixing bowl and beaters in freezer.
- Put washed berries in a medium saucepan with 1 cup sugar.
- Cook over medium hear, mashing and stirring occasionally.
- When hot add dissolved cornstarch.
- Cook until liquid is transparent and thickens.
- Remove from heat and let cool.
- Remove bowl and beaters from freezer.
- Combine egg whites and 3/4 cup sugar in chilled bowl and beat on high with electric mixer.
- When soft peaks form add berries.
- Mix on low until blended.
- Pour mixture over individual cake slices of choice to serve.
Nutrition Facts : Calories 366.7, Sodium 41.7, Carbohydrate 91.3, Sugar 87.6, Protein 2.7
NO-BAKE STRAWBERRY ANGEL FOOD CAKE WITH WHIPPED CREAM
Steps:
- First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they're not rock hard, and the Cool Whip will incorporate better if it's a little soft.
- Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
- Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
- Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
- Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
- Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you're serving the dessert in a trifle or glass bowl.
- Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it's not set.
- To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.
ANGEL WHIP PIE
Steps:
- Prepare Jell-O according to package directions. Use juice from fruit for part of liquid in preparing Jell-O. Chill in small bowl (about a 1/2 quart bowl).
- With electric mixer at high speed, beat in, gradually the PET instant until mixture fills the bowl. Fold frozen fruit, drained, into Angel Whip.
- Heap into pie crust and chill.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
COOL WHIP ANGEL FOOD SURPRISE CAKE
Invite the kids to help in the kitchen for this COOL WHIP Angel Food Surprise Cake. Fill an angel food cake with fresh fruit and COOL WHIP for a delightful angel food surprise cake that everyone will love.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Use serrated knife to cut cake horizontally in half. Cut small tunnel around center of bottom half of cake, being careful to not cut through to bottom or sides of cake.
- Combine berries and 1/2 cup COOL WHIP; spoon into tunnel in cake. Cover with top half of cake.
- Frost top and side of cake with remaining COOL WHIP.
Nutrition Facts : Calories 130, Fat 4 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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