NO-BAKE STRAWBERRY ANGEL DESSERT (+VIDEO)
This No-Bake Strawberry Angel Dessert uses store bought angel food cake, Jell-O, frozen strawberries and Cool Whip to make the best dessert!
Provided by Brandie @ The Country Cook
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Cut angel food cake into bite-sized (1-inch) pieces. Place half of the angel food cake pieces into the bottom of the 9x13-inch baking dish.
- In a large bowl, whisk together strawberry Jell-O with boiling water. Stir until no longer grainy. Stir in strawberries until combined.
- Whisk in Cool Whip to strawberry mixture until combined well (it might be a little lumpy which is just fine.)
- Spoon half the strawberry mixture over angel food cake pieces.
- Layer with the other half of angel food cake pieces.
- Pour the rest of the strawberry mixture evenly on top.
- Cover and place into the refrigerator at least two hours to cool.
- Scoop small servings into bowls and top with a fresh strawberry.
Nutrition Facts : Calories 186 kcal, Carbohydrate 39 g, Protein 2 g, Fat 2 g, SaturatedFat 2 g, Sodium 173 mg, Sugar 30 g, ServingSize 1 serving
STRAWBERRY JELLO ANGEL FOOD CAKE RECIPE - (3.9/5)
Provided by Renna
Number Of Ingredients 3
Steps:
- In a large bowl big enough to hold a whole angel food cake inside, mix jello according to directions, MINUS 1/2 cup of cold water, until all jello is completely dissolved. Pour strawberries into jello. Place cake upside down into bowl, pushing down into jello/strawberries mixture, holding down with your hands for a few minutes, giving the cake a little time to absorb some of the liquid. Take something heavy enough to hold down cake almost completely in jello and place on top of cake in bowl. I usually use a few heavy plates that fit inside the top of the bowl well, about the size of the cake. Or if your bowl has a tight fitting lid that will hold your cake down in the jello, use that. Refrigerate until firmly set, I refrigerate mine until the next day. To release cake, fill sink with warm water, hold bowl down in water, making sure not to let it get in the bowl, for about 1 minute. Place large plate over top of bowl and invert, hold for a few seconds, if cake doesn't fall to plate, hold in water a few more seconds, repeat until cake falls out onto plate when inverted. Serve with whipped cream if desired.
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.
MOM'S JELLO ANGEL CAKE
I am not sure where mom got this recipe. It is wonderful after a heavy meal, because this is so light.
Provided by CookingMonster
Categories Gelatin
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Cut angel cake with a knife, making slits downward into the cake, but not cutting through the cake.
- Mix the 2 boxes of jello with the 2 cups of water and stir until disolved. Pour jello into the slit holes in the cake. Put in fridge until jello is set.
- Serve with whipped cream or light icecream.
Nutrition Facts : Calories 161.3, Fat 0.1, Sodium 259.3, Carbohydrate 37.6, Fiber 0.1, Sugar 27.8, Protein 3.6
NO BAKE PINEAPPLE ANGEL FOOD CAKE
Make and share this No Bake Pineapple Angel Food Cake recipe from Food.com.
Provided by Christine
Categories Dessert
Time 20m
Yield 1 cake
Number Of Ingredients 6
Steps:
- Crumble cake and spread evenly in bottom of a large oblong pan.
- Pour pineapple evenly over cake.
- Heat milk and marshmallows in saucepan over low heat until marshmallows are dissolved.
- Pour this evenly over layer of pineapple.
- Prepare dream whip according to package directions and spread over cake to create a frosting effect.
- Sprinkle coconut over top.
- Chill.
Nutrition Facts : Calories 3588.9, Fat 78.4, SaturatedFat 66.3, Cholesterol 34.2, Sodium 3710.3, Carbohydrate 692.8, Fiber 9.7, Sugar 453.4, Protein 57.4
ANGEL CAKE SURPRISE
An easy, quick no-bake dessert made with angel food cake, fruit, flavored gelatin, and whipped topping.
Provided by Mel
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h20m
Yield 24
Number Of Ingredients 7
Steps:
- Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).
- Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan. Drain the peaches and pour the juice over the gelatin in the pan. Slice bananas on top of gelatin. Arrange peach slices on top of banana slices. If desired, add crushed pineapple.
- Prepare instant pudding according to instructions on box and spread evenly over fruit.
- Spread whipped topping on top of the pudding. Try to keep the layers separate.
- Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 165.9 calories, Carbohydrate 34.8 g, Fat 2.5 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 2.1 g, Sodium 230.3 mg, Sugar 28.3 g
STRAWBERRY JELLO ANGEL FOOD CAKE RECIPE - (4.2/5)
Provided by CookingwithK
Number Of Ingredients 5
Steps:
- In a large mixing bowl that can be sealed, dissolve jello in boiling water. Add frozen strawberries that have been thawed, and stir until well blended. Turn Angel Food cake upside down and push down in the jello mixture. Cover with lid and seal tightly. Turn bowl upside down two or three times to distribute the strawberries. Turn right side up and push cake down in the jello one more time. Place in the refrigerator until jello has set, approximately 4 hours or overnight. Check after thirty minutes to make sure the cake is submerged in the jello. (Sometimes I have to lay a plate on top to get it to submerge.) Set out on the counter for a few minutes to reach room temperature. Invert cake on a serving platter. Frost with whipped cream or cool whip and serve immediately. Store leftover cake in the refrigerator. Notes: If you do not have a big enough bowl with a seal, you can use a large bowl and place a plate on top of the cake and seal with a plastic wrap or foil. This cake can be made with a sugar free angel food cake, sugar free jello, and unsweetened strawberries.
RASPBERRY ANGEL CAKE
Make and share this Raspberry Angel Cake recipe from Food.com.
Provided by Audrey M
Categories Gelatin
Time 7h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve raspberry jello and salt in boiling water.
- Add thawed raspberries to jello and place in refrigerator until partially set.
- Beat egg whites until frothy; add cream of tartar and sugar.
- Beat egg whites until stiff but not dry; set aside.
- Whip raspberry jello until fluffy; fold in egg whites.
- Tear angel food cake into 1 1/2 inch pieces.
- Place a layer of raspberry mixture in bottom of a greased angel food cake pan.
- Next, add a layer of cake.
- Continue until pan is filled.
- Cover and refrigerate for 6 hours.
- Unmold and frost with whipping cream.
- You can add sifted confectioners' sugar to whipped cream to your liking.
- You can substitute 2 cups whipping cream whipped with 2 Tablespoons sugar for the egg whites, cream of tartar, and 1/2 cup sugar.
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