Best Angel Pudding Recipes
ANGEL FOOD PUDDING CAKE / ANGEL LUSH WITH PINEAPPLE
You can use any flavour pudding, fruit etc. I also use Mandarin oranges with shaved bits of chocolate. Delicious and easy dessert.
Provided by peachez
Categories Dessert
Time 8h10m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Slice cake into 3 rings, set aside.
- Stir dry pudding mix with reserved pineapple juice. Fold in pineapple, then whipped topping. Frost each ring top as you rebuild cake. Frost outside of cake with remaining mixture.
- Chill for 8 hours.
Nutrition Facts : Calories 3035.8, Fat 56.4, SaturatedFat 34.1, Cholesterol 182.4, Sodium 5442.3, Carbohydrate 603.7, Fiber 5.7, Sugar 417.8, Protein 46.4
LEMON PUDDING FILLED ANGEL FOOD CAKE (3 INGREDIENTS)
Well, you can not get any easier than this recipe! 8) I have never made this one, but thought I should post it since it sounds swell! heh Enjoy!
Provided by OceanIvy
Categories Dessert
Time 10m
Yield 1 cake dessert
Number Of Ingredients 3
Steps:
- Cut the cake in half horizontally making a trench all around cake large enough to hold pie filling.
- Spread can of pie filling in trench.
- Place cake together again.
- Spread whipped topping over entire cake--make sure you get the inside too.
- Chill before serve.
Nutrition Facts : Calories 2456.9, Fat 81.8, SaturatedFat 50, Cholesterol 273.6, Sodium 3501.6, Carbohydrate 394.8, Fiber 1.2, Sugar 210.6, Protein 47.9
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 PUDDING
When I first saw this simple recipe I knew it was one I wanted to try. You see, Butterfinger is one of my favorite candy bars... and the more chocolate the better! Toss in some angel food cake and you've got a real winner! This would be a great way to introduce kids to the kitchen.
Provided by Verlene Feijo( pronounce-Fay-Joe)
Categories Puddings
Time 20m
Number Of Ingredients 5
Steps:
- 1. Place half of cake cubes in the bottom of a 9x13 inch dish. Prepare chocolate and vanilla puddings with cold milk according to the package directions.
- 2. Spread prepared chocolate pudding over cake cubes in the dish . Top with Half the crushed candy . Distriute remaining cake cubes over candy and top with vanilla pudding and remaining candy. Chill till serving time.
ANGEL BERRY SUMMER PUDDING
What could be easier and more delicious than layers of cake, pudding and berries in an English-inspired classic dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h25m
Yield 12
Number Of Ingredients 8
Steps:
- Make cake mix as directed on package, using cold water. Cool completely; tear cake into bite-size pieces.
- Meanwhile, make pudding mixes as directed on package for pudding, using 4 cups milk and adding rum extract.
- Spoon one-third of the pudding into bottom of rectangular baking dish, 13x9x2 inches. Layer with half of the cake pieces and half of the berries. Repeat layers, ending with remaining pudding.
- Cover and refrigerate at least 4 hours. Garnish each serving with a dollop of whipped topping.
Nutrition Facts : Calories 260, Carbohydrate 57 g, Cholesterol 5 mg, Fiber 3 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 650 mg
ANGEL PUDDING
It has angel food cake and pudding and candy! It's just so good.
Provided by Brenda
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 20m
Yield 10
Number Of Ingredients 5
Steps:
- Place half of cake cubes in the bottom of a 9x13 inch dish. Prepare chocolate and vanilla puddings with cold milk according to package directions. Spread prepared chocolate pudding over cake cubes in dish. Top with half the crushed candy. Distribute remaining cake cubes over candy and top with vanilla pudding and remaining candy. Chill until serving.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 40.9 g, Cholesterol 13.5 mg, Fat 6 g, Fiber 0.8 g, Protein 8.4 g, SaturatedFat 3.3 g, Sodium 426.1 mg, Sugar 12.3 g
ANGEL FOOD PUDDING
This recipe is simple, non-fat, and fantastic. Some folks really enjoyed it heated up a bit, but both taste great.
Provided by Silver Stallion
Categories Dessert
Time 1h10m
Yield 5-8 serving(s)
Number Of Ingredients 3
Steps:
- Tear up the angel food cake into relatively small pieces and put in a 13x9 glass dish (or whatever can hold the torn up cake).
- Mix the puddings with the milk in a bowl together and pour evenly over the torn up angel food cake.
- Then, take a fork or spoon and push the angel food pieces down and mix a little bit so it gets completely covered by the pudding.
- Next you put into the fridge until the pudding has become firm.
- When the pudding is set, you should be able to spoon it out of the dish and heat it if you'd like.
Nutrition Facts : Calories 419.2, Fat 1, SaturatedFat 0.4, Cholesterol 5.9, Sodium 852, Carbohydrate 86.6, Fiber 0.5, Sugar 51.4, Protein 17.4
PINEAPPLE PUDDING SAUCE FOR ANGEL FOOD CAKE
This is an updated version of an old family recipe. It makes a light dessert that is very good. Our church ladies group loved this for "after meeting tea".
Provided by Caroline ShupertRecipes @cmaude
Categories Cakes
Number Of Ingredients 5
Steps:
- In a large bowl mix milk and pudding mix. Let sit for about 2 minutes until partially set. Fold in drained pineapple and whipped topping. Chill until serving time. To serve spoon a generous amount over angel food cake slices. OPTIONAL: This looks pretty with candied pineapple or a little whipped topping and a cherry on top.
- NOTE: You can purchase an angel food cake or make one with a one step mix. My Mom used to make her own from scratch. That is time consuming but absolutely the best. :)
PEACHY ANGEL FOOD BREAD PUDDING
i wanted to use up angel food cake a not make another cold dessert. So i looked all over for a cold thing and than thought wow! i can make a bread pudding and I'll use up this angel food cake and make a yummy hot dessert.
Provided by Bearsbaby03
Categories Dessert
Time 1h
Yield 1 pudding, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- butter a dish and a set aside. Preheat oven to 350* and prepare a water bath for the pudding pan. set aside. Cube the angel food cake and put in the buttered dish.
- Mix the beaten eggs well, add the instant jello,milk,vanilla into egg mixture. Pour on top of cake. Then top that with peaches, and finally add the egg mixture to the peaches and cake.
- Sprinkle the whole thing with the cinnamon and sugar.
- Finally pour 4 oz. of the apricot nectar on top.
- Place in the water bath and bake until golden brown and bubbly.
- Cook for 35-45 minutes until gold and bubbly.
- When done let cool for 20 minutes. Top with cool whip and ice cream just to cut the sweetness (ha ha).
Nutrition Facts : Calories 797.8, Fat 26.9, SaturatedFat 15.8, Cholesterol 168.9, Sodium 918.6, Carbohydrate 129.9, Fiber 4.4, Sugar 91.4, Protein 14.6
ANGEL BERRY SUMMER PUDDING
What could be easier and more delicious than layers of cake, pudding and berries in an English-inspired classic dessert!
Provided by Ceezie
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Make cake mix as directed on package, using cold water. Cool completely; tear cake into bite-size pieces.
- Meanwhile, make pudding mixes as directed on package for pudding, using 4 cups milk and adding rum extract.
- Spoon one-third of the pudding into bottom of rectangular baking dish, 13x9x2 inches. Layer with half of the cake pieces and half of the berries. Repeat layers, ending with remaining pudding.
- Cover and refrigerate at least 4 hours. Garnish each serving with a dollop of whipped topping.
Nutrition Facts : Calories 281, Fat 3.4, SaturatedFat 2, Cholesterol 11.4, Sodium 593.9, Carbohydrate 57.4, Fiber 1.1, Sugar 36.7, Protein 6.3
~ MY COCONUT ANGEL PUDDING CAKE ~
I had a store bought Angel food cake, that I needed to use...so I decided I would make a no bake type dessert, with the cake and a scratch coconut pudding....might I add, the family was quite pleased. Enjoy!
Provided by Cassie *
Categories Puddings
Time 15m
Number Of Ingredients 11
Steps:
- 1. Make pudding: In a med saucepan, mix together the sugar, flour and salt. Over medium heat, whisk in the milk and bring to a boil, stirring constantly until thickened. Remove from heat, pour a little hot mixture into the egg yolks to temper, stirring constantly.
- 2. Pour tempered eggs back into pudding mixture, whisking and bring back to another boil, stirring constantly for 1 minute. Remove from heat and stir in the butter, vanilla and 1 cup coconut.
- 3. In a 9 x 13 dish or a 4 quart casserole dish, add half the cake pieces, spreading evenly. Sprinkle evenly with 1/4 cup coconut, then pour half the pudding evenly over the cake. Spread remaining cake over pudding and spread remaining pudding over cake. Sprinkle with another 1/4 cup coconut. Cover and place in refrigerator for a few hours.
- 4. Toast remaining coconut.
- 5. Spread whipped cream over top and sprinkle with toasted coconut. Keep chilled until ready to serve.
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Angel Pudding: A Light and Fluffy Delight
If you're looking for a dessert that's light, fluffy, and satisfying, look no further than angel pudding. This sweet treat is made with whipped cream, sugar, and eggs, and it's often flavored with vanilla, almond, or chocolate. It's similar to angel food cake, but with a creamy, pudding-like texture that's perfect for spooning into bowls or layering in a trifle.A Brief History of Angel Pudding
The exact origin of angel pudding is unclear, but it likely evolved from other sweet, fluffy desserts like meringue-based pavlova and the French dish called ile flottante, which features poached meringue floating on a bed of custard. American cooks have been making variations of angel pudding since the 19th century, when recipes for "snow pudding" and "whipped cream pudding" appeared in cookbooks.The Basic Ingredients
Angel pudding typically starts with a mixture of egg yolks, sugar, and milk or cream. Some recipes call for cornstarch, which helps thicken the pudding and give it a smooth texture. Once the mixture is heated and thickened on the stove, it's chilled and then folded together with whipped cream or meringue. Depending on the recipe, you might add vanilla extract or other flavorings like almond or citrus zest.Versatile and Adaptable
One of the great things about angel pudding is its versatility. You can serve it as a standalone dessert in bowls or glasses, or layer it in a trifle with fruit, cake, or cookies. It's also a great filling for cakes, pastries, and other desserts. Some recipes use gelatin, which gives the pudding a firmer texture that's ideal for molding into shapes or slicing into squares.Angel Pudding Variations
There are endless ways to customize angel pudding to suit your tastes and preferences. Here are a few popular variations: - Chocolate angel pudding: Add cocoa powder or melted chocolate to the pudding batter to make a rich and chocolaty version of this fluffy dessert. - Lemon angel pudding: Add lemon zest and juice to the pudding, or use a lemon-flavored gelatin for a bright and tangy twist. - Coconut angel pudding: Swap out some of the milk or cream for coconut milk, and top the pudding with toasted coconut flakes. - Berry angel pudding: Fold mashed berries or jam into the whipped cream or pudding mixture, or layer fresh or frozen berries into the trifle.Tips for Making Perfect Angel Pudding
- Use cold ingredients: Make sure your cream or egg whites are well-chilled before whipping them for the pudding. This will help them hold a firm peak and create the light, fluffy texture you want. - Don't overmix: When folding the pudding and whipped cream or meringue together, take care not to overmix or the texture will become dense and heavy. - Chill thoroughly: Allow the pudding to set up and chill in the fridge for at least an hour before serving. This will help it firm up and set properly. - Serve it cold: Angel pudding should be served chilled, straight from the fridge. You can garnish it with whipped cream, fresh fruit, or a sprinkle of cocoa powder or chopped nuts.Valuable tips for making angel pudding recipes
Angel Pudding is a classic dessert that has been enjoyed for generations. It is light, fluffy, and has a delicate texture that melts in your mouth. Making angel pudding is fairly easy, but there are some tips that you need to keep in mind to ensure that your pudding turns out perfect every time. Here are some valuable tips that you should consider when making angel pudding recipes:
1. Choose the right ingredients
The success of any recipe depends on the quality of the ingredients used. When making angel pudding, it's essential to choose the right ingredients to get the best results. Make sure that you use fresh eggs, high-quality sugar, and good quality cornstarch. Choose full-fat milk that has a higher fat content, preferably whole milk or 2% milk, to give your pudding a smooth and creamy texture.
2. Prepare the ingredients beforehand
It's crucial to prepare all the ingredients before starting to make the pudding. This includes separating the egg whites from the yolks, measuring the milk and sugar, and preparing the cornstarch. All the ingredients should be at room temperature to ensure that they blend together smoothly.
3. Beat the egg whites properly
The most important step in making angel pudding is to beat the egg whites properly. They should be beaten until they are stiff and hold their shape. It's advisable to use an electric beater for this step as it's easier and quicker.
4. Use a double boiler
Using a double boiler is essential when making angel pudding. It helps to prevent the egg mixture from curdling and ensures that the pudding cooks evenly. Fill the bottom pot with water and bring it to a simmer. Then place the top pot over the bottom pot and add the ingredients for the pudding mixture to the top pot.
5. Stir constantly
When making angel pudding, it's essential to stir the mixture constantly to prevent lumps from forming. Use a whisk or wooden spoon to stir the mixture until it's thick and bubbly. Once the mixture starts bubbling, reduce the heat and continue stirring for a few more minutes until it thickens further.
6. Add the egg whites
Once the pudding mixture has thickened, remove it from the heat and add the beaten egg whites. Gently fold the egg whites into the pudding mixture until they are fully incorporated. Don't overmix the mixture as it will deflate the egg whites and ruin the texture of the pudding.
7. Chill the pudding
After mixing the egg whites into the pudding mixture, pour it into a serving dish and refrigerate it for at least several hours, preferably overnight. This allows the pudding to set and gives it a fluffy and creamy texture.
8. Garnish and serve
Once the pudding has chilled, garnish it with some fresh fruits, whipped cream, or chocolate shavings before serving. This will enhance the flavor and presentation of the pudding.
Conclusion
Angel pudding is a delicious dessert that is easy to make, but it requires some attention to detail to get the perfect texture and consistency. By following the tips outlined above, you can ensure that your angel pudding turns out light and fluffy every time. Remember to choose high-quality ingredients, beat the egg whites properly, use a double boiler, stir constantly, add the egg whites gently, chill the pudding, and garnish it before serving. With these tips, you're sure to impress your family and friends with your angel pudding recipes!