Angelfooddessert Recipes

DELICIOUS ANGEL FOOD DESSERT

Delicious Angel Food Dessert image

"This is one of my favorite desserts," confirms Jessie Bradley of Bella Vista, Arkansas. "I took it to a family reunion, and everyone loved it!"

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 15 servings.

Number Of Ingredients 7

Ingredients

2 cans (20 ounces each) unsweetened crushed pineapple, drained
4 medium firm bananas, sliced
1 loaf-shaped angel food cake (10-1/2 ounces), cut into 1-inch cubes
3 cups cold fat-free milk
2 packages (1 ounce each) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1/3 cup chopped pecans, toasted

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.

Nutrition Facts : Calories 210 calories, Fat 4g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 291mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.

ANGEL FOOD DELIGHT

Angel Food Delight image

I found this in a magazine, I believe it was "Quick & Easy" while waiting for an appointment. Unfortunately, I do not remember what they called it so I have just called it Angel Food Delight. It sounded too easy to be true but it was wonderful. The original recipe said to chill for an hour but I found it took longer for the flavors to merge. I liked the adaptability of using different toppings. The recipe called for 2 cans of Pie Filling but I found 1 to be sufficient. However, use your own judgement. While the flavor is rich, it is not a heavy dessert and everyone has loved it.

Provided by Cloudtears

Categories Dessert

Time 10m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

1 cup powdered sugar
1 (8 ounce) package cream cheese (softened)
1 (8 ounce) package frozen whipped cream (thawed)
14 ounces angel food cake
2 (14 -16 ounce) cans pie filling (any flavor)

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.

Nutrition Facts : Calories 200.2, Fat 7.6, SaturatedFat 4.7, Cholesterol 23.8, Sodium 229.6, Carbohydrate 30.4, Fiber 0.1, Sugar 20.2, Protein 3.6

NO-BAKE STRAWBERRY ANGEL FOOD CAKE WITH WHIPPED CREAM

No-Bake Strawberry Angel Food Cake with Whipped Cream image

Provided by Natalie Clark

Categories Fruit

Time 4h15m

Number Of Ingredients 5

Ingredients

1 13-ounce angel food cake (size may vary from store to store)
1 6-ounce box strawberry Jell-o mix
2 cups water, boiled
1 container Cool Whip
1 16-ounce container frozen strawberries in sugar (or 21 oz strawberry pie filling)

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.

LAYERED ANGEL FOOD AND STRAWBERRY DESSERT

Layered Angel Food and Strawberry Dessert image

This is a delicious spring or summertime dessert. You can also prepare in a trifle bowl with multiple layers. I have found that I must double the amount of cream layer and strawberries for a trifle.

Provided by Ms B.

Categories Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 purchased angel food cake
1 (8 ounce) package cream cheese
3/4 cup powdered sugar
1 (8 ounce) container whipped topping
1 (3 ounce) package strawberry Jell-O gelatin dessert
1/2 cup sugar
1 cup water or 1 cup strawberry juice, divided
4 tablespoons cornstarch
4 cups sliced strawberries

Steps:

Tear angel food cake into chunks and layer in bottom of 9x13-inch glass baking dish.
In a medium bowl, mix together cream cheese and powdered sugar.
Fold in whipped topping.
Spread over chunks of angel food cake to form 2nd layer.
In a small saucepan, combine Jello, sugar and 1/2 cup water or strawberry juice.
Dissolve cornstarch in remaining water; stir into gelatin mixture.
Cook over medium heat until thickened.
Stir in strawberries to coat all slices; cool.
Spread on top of cream layer.
Chill until served.

Nutrition Facts : Calories 358.9, Fat 11.3, SaturatedFat 7, Cholesterol 36, Sodium 368.9, Carbohydrate 60.5, Fiber 1.1, Sugar 40.8, Protein 6

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