Berry Angel Whip Recipes

ANGEL FOOD CAKE AND BERRY TRIFLE

Steps:

• Add the berries to a bowl along with the sugar and orange juice. Let sit at room temperature for 15 to 20 minutes, until juicy.
• Meanwhile, add the yogurt and honey to a bowl. Stir with a spoon to mix in the honey and smooth out so the mixture will be more spreadable.
• Cut the angel food cake into large chunks using a serrated knife, and add about one-third of the cake to the bottom of a medium trifle dish. Add a layer of the syrupy berries and then a layer of yogurt, reserving a few spoonfuls of yogurt for the end. Repeat the layers until you have no more remaining ingredients. Finish the top with the few spoonfuls of yogurt in the center and the fresh, whole strawberries.
• Cover with plastic wrap, and refrigerate until chilled, at least 1 hour and up to overnight.

ANGEL BERRY TRIFLE

Steps:

• Whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes more. Meanwhile, beat yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping., Place one-third of cake cubes in a 4-qt. trifle bowl. Top with one-third of pudding mixture, one-third of berries and half of remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.

BLUEBERRY ANGEL DESSERT

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.

BERRY TRIFLE

Steps:

• Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
• In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.

ANGEL FOOD-BERRY JAM CAKE

Steps:

• Cut cake horizontally into 3 layers. Place bottom cake layer on serving plate; spread with layers of 1/4 cup of the fruit spread and 1 cup of the whipped topping. Cover with middle cake layer.
• Repeat layers of fruit spread and whipped topping; top with remaining cake layer. Frost top of cake with remaining whipped topping.
• Refrigerate 1 hour or until ready to serve. Top with raspberries just before serving. Garnish with fresh mint leaves, if desired. Store leftover cake in refrigerator.

COOL WHIP ANGEL FOOD-BERRY CAKE

Steps:

• Place 1 cake slice on each dessert plate.
• Top with COOL WHIP and berries.

BERRY ANGEL WHIP

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.