Berry Angel Delight Recipes

BERRY ANGEL DELIGHT

Berry Angel Delight image

From Betty's Soul Food Collection... It's the berries - and the angel food cake - that create this impressive, easy dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 4h15m

Yield 10

Number Of Ingredients 7

Ingredients

1 cup whipping (heavy) cream
2 tablespoons sugar
2 cups Yoplait® Thick & Creamy vanilla yogurt (from three 6-ounce containers)
1 round angel food cake (8 inches in diameter), cut into 1-inch pieces
1 cup fresh blueberries
1 cup quartered fresh strawberries
1 cup fresh raspberries

Steps:

In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Gently stir in yogurt.
Place cake pieces in large bowl; gently stir in yogurt mixture. In medium bowl, gently mix berries.
Spoon half of the cake mixture into 9-inch springform pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hours or overnight.
Run metal spatula carefully along side of dessert to loosen; remove side of pan. Cut dessert into wedges.

Nutrition Facts : Calories 320, Carbohydrate 55 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg

BLUEBERRY ANGEL DESSERT

Blueberry Angel Dessert image

Make the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. -Carol Johnson, Tyler, Texas

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 12 servings.

Number Of Ingredients 5

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cans (21 ounces each) blueberry pie filling

Steps:

In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 384 calories, Fat 10g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 223mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 3g fiber), Protein 3g protein.

STRAWBERRY ANGEL DELIGHT RECIPE - (4.6/5)

STRAWBERRY ANGEL DELIGHT Recipe - (4.6/5) image

Provided by cecelia26_

Number Of Ingredients 7

Ingredients

1 Angel Food Cake
1 (3 ounce) box vanilla or cheesecake instant pudding mix
1 (6 ounce) box strawberry Jello
3 cups boiling water
1 (8 ounce) carton frozen strawberries
1 (8 ounce) container Cool Whip
Fresh Strawberry halves

Steps:

Tear angel food cake into chunks and place in bottom of 13 x 9" dish. Prepare pudding as directed on box and spoon over cake. Mix Jello with boiling water and stir until completely dissolved, then pour over frozen strawberries. After strawberries have thawed, pour over cake and pudding. Top with Cool Whip. Decorate with fresh strawberries. Refrigerate.

BLUEBERRY DELIGHT

Blueberry Delight image

Relates Christine Halandras of Meeker, Colorado, "Prepared angel food cake makes this impressive dessert a breeze to assemble. Plus, it can be put together ahead to there's no last-minute fuss."

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 14 servings.

Number Of Ingredients 8

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 can (14 ounces) sweetened condensed milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 quart fresh or frozen blueberries, thawed
Additional blueberries, optional

Steps:

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in milk and dry pudding mix. Fold in 1-1/2 cups of whipped topping. , Place half of the cake cubes in a 3-qt. glass bowl. Layer with half of the berries and pudding mixture. Cover with remaining cake cubes. Layer with remaining berries and pudding mixture. , Spread remaining whipped topping over top. Garnish with additional berries if desired. Store leftovers in the refrigerator.

Nutrition Facts :

BERRY ANGEL DELIGHT

BERRY ANGEL DELIGHT image

Categories Cake Dessert No-Cook

Yield 10-12 Servings

Number Of Ingredients 7

Ingredients

1 c. heavy whipping cream
2 T. sugar
2 c. Yoplait Custard Style vanilla yogurt
1 round angel food cake ( 8" in diameter), cut into 1" pieces
1 c. fresh blueberries
1 c. quartered fresh strawberries
1 c. fresh raspberries

Steps:

1. Beat whiping cream and sugar in chilled med. bowl with electric mixer on high speed until stiff peaks form. Fold in yogurt. 2. Place cake pieces in large bowl; fold in yogurt mixture. Gently mix berries together in med. bowl. 3. Spoon half the cake mixture into 9" spring-form pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hrs. or overnight. 4. Run metal spatula carefully along side of dessert to loosen; remove side of pan. Cut dessert into wedges.

BERRY ANGEL DELIGHT

Berry Angel Delight image

It's the berries - and the angel food cake - that create this impressive, easy dessert. This can also be a bit semi homemade if you use a store bought cake.

Provided by Ceezie

Categories Dessert

Time 4h

Yield 10-12 serving(s)

Number Of Ingredients 7

Ingredients

1 cup whipping cream (heavy)
2 tablespoons sugar
2 cups yoplait thick & creamy vanilla yogurt
1 round angel food cake, cut into 1-inch pieces (8 inches in diameter)
1 cup fresh blueberries
1 cup quartered fresh strawberries
1 cup fresh raspberry

Steps:

In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Gently stir in yogurt.
Place cake pieces in large bowl; gently stir in yogurt mixture. In medium bowl, gently mix berries.
Spoon half of the cake mixture into 9-inch springform pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hours or overnight.
Run metal spatula carefully along side of dessert to loosen; remove side of pan. Cut dessert into wedges.

Nutrition Facts : Calories 294.2, Fat 10.8, SaturatedFat 6.5, Cholesterol 39, Sodium 335.4, Carbohydrate 45.1, Fiber 1.6, Sugar 25.7, Protein 6.2

BLUEBERRY DELIGHT

Blueberry Delight image

Prepared angel food cake makes this impressive dessert a breeze to assemble. Plus, it can be put together ahead to there's no last-minute fuss. This came from Taste of Home

Provided by Ceezie

Categories Dessert

Time 15m

Yield 12-14 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces cream cheese, softened
1/2 cup confectioners' sugar
14 ounces sweetened condensed milk
3 1/2 ounces vanilla instant pudding mix
frozen whipped topping, thawed, divided
1 prepared angel food cake, cut into 1-inch cubes (8 to 10 ounces)
1 quart fresh blueberries or 1 quart frozen blueberries, thawed
additional blueberries (optional)

Steps:

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in milk and pudding mix. Fold in 1-1/2 cups of whipped topping.
Place half of the cake cubes in a 3-qt. glass bowl. Layer with half of the berries and pudding mixture. Cover with remaining cake cubes. Layer with remaining berries and pudding mixture. Spread remaining whipped topping over top. Garnish with additional berries if desired. Store leftovers in the refrigerator.

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