Best Angel Food Delight Recipes

ANGEL FOOD DELIGHT

Steps:

• Blend powdered sugar and cream cheese until smooth and creamy.
• Cut Angel Food cake into 1 inch cubes.
• Fold whipping cream and cake cubes into the cream cheese mixture.
• Pat the entire mix into a 9x12 pan, cover and refrigerate for several hours.
• Cut into portions and spoon pie filling on top of each portion.
• Serve.

ANGEL FOOD DELIGHT

Steps:

• In a large bowl, fold whipped topping into chocolate sauce just until blended. Split cake horizontally into three layers; place one layer on a serving plate. Spread with a fourth of the topping mixture and a fourth of the toffee bits. Repeat layers. Top with remaining cake layer. , Frost the top and sides with remaining topping mixture; sprinkle with remaining toffee bits. Cover and refrigerate for 4 hours. Refrigerate leftovers.

PINEAPPLE DELIGHT ANGEL FOOD CAKE BY FREDA

Steps:

• 1. Preheat oven @ 350. Spray 9X13 pan with pam spray or your favorite oil.
• 2. In a large Bowl, Combine the Cake Mix, and Pineapple (with its Juice). Mix til blended
• 3. Pour Batter into (prepared with spray) 9X13 pan. Bake @ 350 for 25 min, or till golden brown. Let Cool.
• 4. Frost with Cool whip to serve. Soooo Simple and Sooo EZ. Tip/Hint: I also take a 2nd can of Crushed Pineapple Drained well, and Spread evenly on top of cooled cake and then top with the Cool whip as th frosting. I do this as I love Pineapple and I get more Pineapple in every bite. Try this so simple, & a delight to make.

ANGEL FOOD DELIGHT (OR SEX IN A PAN)

Steps:

• Cut cake into cubes and place in the bottom of a 9 x 13 pan, squeezing cake together to fit into one layer. Drizzle the alcohol over the cake, if using.
• Prepare the chocolate pudding as directed on the package using 2 cups milk. Pour the pudding evenly over the cake.
• Whip the cream with the sugar until firm peaks are formed, do not overbeat. Spread the whipped cream evenly over the pudding.
• Crush the candy bars between wax paper using a rolling pin. Cover the whipped cream completely with the crushed chocolate bars. Drizzle melted chocolate using a spoon over the topping in a criss cross pattern.
• Refrigerate several hours or overnight before serving.

ANGEL FOOD CREAM DELIGHT

Steps:

• Cut off top of cake 1 inch down from top. Scooping carefully, make a tunnel in bottom part of cake, 1 inch from sides and bottom.
• Mix dry pudding mix and pineapple (including juice) and let stand.
• Whip 1 cup of cream, add nuts, sliced berries and pineapple mixture, folding completely.
• Sprinkle rum around inside cake tunnel and cake top,.
• Fill tunnel with cream mixture and replace top on cake, pressing gently to seal.
• Whip remaning cream and add remainder of filling that didn't fit into the cake. (Hopefully you have some left!)
• Frost cake and decorate with whole berries and pecans.

STRAWBERRY ANGEL FOOD DELIGHT

Steps:

• 1. Make your Strawberry Jello as usual, using only 3 1/2 cups of water. Set aside and cool. Do not let it gel! Slice strawberries and pour 1/2 cup of sugar over them, stirring to coat. Set aside.
• 2. In a clear bowl, layer chunked up Angel Food cake, cooled Jello and 2 cups of the sliced strawberries. Add rest of cake, and layer again, ending with the entire carton of Cool Whip. Let set for two hours or longer.
• 3. Remember - this recipe can be made totally sugar free.

ANGEL FOOD PINEAPPLE DELIGHT

Steps:

• Spray 13 x 9 cake pan with Pam, prepare angel food cake mix by emptying dry cake mix in bowl, add can of crushed pineapple, bake in 350 degree oven for 35-40 minutes. Let cool, while cooling go and toast coconut. After cake is cool top with Cool Whip and toasted coconut. Enjoy your guests will love this cake very light, wont fill you up.

ANGEL FOOD DELIGHT RECIPE - (4.3/5)

Steps:

• In a large bowl, tear apart the angel food cake. In a small mixing bowl whip the cream cheese with the powder sugar til smooth. Fold the container of Cool Whip into this mixture. Pour this mixture into the bowl with the torn Angel Food Cake. In a pretty glass or crystal bowl layer the Angel Food Cake mixture and then add a layer of sliced strawberries, add two more layers of each finishing with halved strawberries on top. Refrigerate til serving. This can be made a day ahead.

ANGEL FOOD DELIGHT

Steps:

• 1. Place angel food cake on a platter (if you made your own must be totally cooled), set aside. In a medium mixing bowl place your containers of cool whip and fold gently containers of lemon yogurt till well blended. Use cool whip/yogurt mixture like a frosting on the angel food cake. Make sure if you want a flat top to decorate fill the hole in angel food cake with mixture. Arrange fruit and flowers on cake to your desire. I like to fan out strawberries and decorate with raspberries, blueberries, mandarin oranges, etc. Cover cake and store in refrigerator till ready to serve.
• 2. VARIATIONS & OTHER IDEAS ======================== I find the lemon yogurt is the best to use it so refreshing with the fruit. But any flavored yogurt will do and you can mix and match fruit to yogurt for different flavors. I've even dusted cake with cocoa, or dark chocolate shavings etc. If you use plain yogurt and want to add some flavoring like expresso powder, tang etc. Add it into the yogurt first then fold into the cool whip. Just make sure the powder is well dissolved first into the yogurt.

ANGEL FOOD DELIGHT

Steps:

• Tear cake into chunks and place in a 10-by-14 inch cake pan.
• Prepare pudding as directed on box and spread over cake.
• Let whipped topping thaw and then spread it on top of the pudding. Cover with foil or plastic wrap and refrigerate until ready to serve.

ANGEL FOOD DELIGHT

Steps:

• Tear angel food cake into bite-size pieces and place in mixing bowl.
• In a separate bowl, cream softened cream cheese, add whipped topping mix, milk and powdered sugar. Beat until smooth.
• Fold mixture into cake pieces and spread in 9x13 inch dish. Top with pie filling (your choice) and refrigerate several hours or overnight.