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
ANGEL FOOD CAKE WITH BERRIES AND WHIPPED CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 32m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Combine berries. Sugar berries. Let stand up to 30 minutes. Serve with sliced angel food cake and whipped cream.
ANGEL FOOD CAKE AND BERRY TRIFLE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 8
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 FOOD CAKE AND BERRIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Mix frozen strawberries that have been defrosted with fresh berries. Cut cake into thick slices. Top sliced cake with juicy berry mixture and whipped cream.
STRAWBERRY ANGEL FOOD DESSERT
Angel food pieces are topped with sweetened cream cheese, whipped topping and strawberries in glaze in this chilled, layered dessert.
Provided by TABKAT
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 15m
Yield 18
Number Of Ingredients 6
Steps:
- Crumble the cake into a 9x13 inch dish.
- Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
- In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 36.3 g, Cholesterol 27.4 mg, Fat 11 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 241.8 mg, Sugar 22.6 g
ANGEL FOOD PUDDING CAKE WITH BERRIES
Red, white and blue -- all the way through! Layers of angel food cake, fresh berries and pudding -- a cool dessert to beat the summer heat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 170, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 22 g, TransFat 0 g
ANGEL FOOD CAKE WITH BERRY SAUCE
We top light and airy angel food cake with a lovely berry sauce for a heavenly dessert. The sauce can also be used to top cake made from a mix.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings (6 cups sauce).
Number Of Ingredients 17
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Brush top and sides of cake with vodka. Combine cornstarch and water; set aside. , For sauce: In a small saucepan, combine 1-1/2 cups raspberries, 1 cup blueberries, pineapple juice and liqueur. Bring to a boil. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the strawberries, blackberries and remaining raspberries and blueberries. Serve sauce with cake.
Nutrition Facts : Calories 189 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 79mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.
COOL WHIP BIRTHDAY ANGEL FOOD CAKE
Add some fun color?and a whole lot of fabulous flavor?to the special event with our COOL WHIP Birthday Angel Food Cake recipe. COOL WHIP Birthday Angel Food Cake is a festive dessert that is easy to make and sure to show you care.
Provided by My Food and Family
Categories Fruit Desserts
Time 15m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Beat pudding mix and milk in large bowl with whisk 1 min. (Pudding will be thick.) Fold in 2 cups COOL WHIP, then 1/2 cup raspberries.
- Stack cake layers on plate, spreading pudding mixture between layers. Run spatula around side of cake to smooth edges of filling.
- Top with remaining COOL WHIP and raspberries as shown in photo.
Nutrition Facts : Calories 170, Fat 4.5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
ANGEL FOOD-BERRY JAM CAKE
Split an angel food cake into three layers to make our Angel Food-Berry Jam Cake. With raspberries and whipped topping, this jam cake is delicious!
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield Makes 12 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 7 g, Protein 2 g
COOL WHIP ANGEL FOOD-BERRY CAKE
Not a baker? Not a problem! This COOL WHIP Angel Food-Berry Cake starts with a prepared cake-and gets more delicious as you add the toppings!
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 12 servings.
Number Of Ingredients 3
Steps:
- Place 1 cake slice on each dessert plate.
- Top with COOL WHIP and berries.
Nutrition Facts : Calories 100, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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.
STRAWBERRY ANGEL FOOD TRIFLE
This is a delicious and healthy angel food cake with strawberries, which can easily be substituted for any other berry or fruit.
Provided by ksmall
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cut up the angel food cake into 1-inch size pieces.
- In a trifle bowl, layer the bottom with half of the angel food cake pieces.
- Spread half of the container of Cool Whip over the angel food cake layer.
- Spread half of the strawberries over the Cool Whip layer.
- Shave dark and white chocolate over the strawberries.
- Repeat steps 2-5 one more time.
Nutrition Facts : Calories 367.4, Fat 12.4, SaturatedFat 7.4, Cholesterol 2, Sodium 396.2, Carbohydrate 63.2, Fiber 4.3, Sugar 35.4, Protein 7.8
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- In a small bowl, combine the vanilla pudding mix with the milk and whisk for two minutes; set aside.
- In a large bowl, beat the cream cheese on medium speed until smooth and creamy, 2 to 3 minutes. Gradually add the powdered sugar. Beat until combined and smooth.
- Add the prepared pudding to the cream cheese mixture and gently fold and stir until completely combined. Add Cool Whip to the bowl and fold it into the mixture until no white streaks appear.
- To assemble the trifle, alternate layers of angel food cake, blueberries, the pudding mixture, strawberries and so on, until you get the top. You can mix strawberries and blueberries in the same layer if desired.
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