RED, WHITE AND BLUE TRIFLE
I found this recipe on the internet and am planning to make it for the 4th of July! Cooking time is chilling time.
Provided by Lvs2Cook
Categories Dessert
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix together milk and pudding mix and beat with wire whisk for 1-2 minutes or until well blended. Gently stir the thawed whipped topping into the milk/pudding mixture.
- In large glass bowl, layer 1/2 of the cake cubes, 1/2 of the fruit and 1/2 of the pudding mixture. Repeat layers, ending with pudding mixture. Chill at least 2 hours.
Nutrition Facts : Calories 254, Fat 12.9, SaturatedFat 6.6, Cholesterol 26.4, Sodium 172.6, Carbohydrate 32.3, Fiber 1.5, Sugar 8.2, Protein 3.6
TRIPLE BERRY ANGEL FOOD CAKE ROLL RECIPE - (3.9/5)
Provided by smclane
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan. 2. Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case. 3. Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily. 4. Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.) 5. In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form. 6. Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).
ANGEL FOOD CAKE DESSERT
Make and share this Angel Food Cake Dessert recipe from Food.com.
Provided by KC_hockey_chick
Categories Dessert
Time 15m
Yield 15 slices
Number Of Ingredients 10
Steps:
- Slice cake into 2 inch slices; arrange slices in an ungreased 13x9x2 dish.
- With a meat fork, poke holes about 2 inches apart into cake.
- Prepare Jello; slowly pour gelatin over cake; refrigerate.
- In a bowl, whisk milk and pudding for 2 minutes. Whisk in extract; let stand for 2 minutes or until soft set.
- Fold in whipped topping; spread over cake.
- Garnish with Strawberries and almonds (optional).
- Cover and Refridgerate until ready to serve.
Nutrition Facts : Calories 223, Fat 7.9, SaturatedFat 6.7, Cholesterol 0.5, Sodium 268.5, Carbohydrate 35, Fiber 0.1, Sugar 22.4, Protein 3.8
RED WHITE AND BLUE DELIGHT
This makes a very pretty addition to your 4th of July picnic table! From Eagle Brand, this quick and delicious dessert takes only about 20 minutes!
Provided by FLUFFSTER
Categories Dessert
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Combine graham cracker crumbs, sugar and butter; press firmly into bottom of ungreased 12X7-inch or 13X9-inch baking dish.
- Combine sweetened condensed milk, lemon juice, yogurt, marshmallows and nuts in large bowl. Spread half of the mixture over crust. Top with half of the bertries, remaining yogurt mixture then remaining berries.
- Cover: Freeze 6 hours or until firm. Let stand 10 mintes; cut into squares.
Nutrition Facts : Calories 557, Fat 23.5, SaturatedFat 11.3, Cholesterol 51.4, Sodium 264.8, Carbohydrate 83.5, Fiber 2.5, Sugar 69.9, Protein 7.5
TRIPLE BERRY ANGEL FOOD CAKE ROLL (A RED, WHITE AND BLUE DESSERT
This Triple Berry Angel Food Cake Roll is an easy red, white and blue dessert (or just red and white!) for the 4th of July or Canada Day, or any day! Perfect with fresh summer strawberries, raspberries and blueberries (click on link to view video of step by step) https://www.thereciperebel.com/triple-berry-angel-food-cake-roll-a-red-white-and-blue-dessert-video/
Provided by Gagoo
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.
- Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case.
- Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily.
- Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.).
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.
- Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).
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