STRAWBERRY ANGEL DELIGHT
For a nice ending to a barbecue, offer slices of this tempting tunnel cake shared by Jean King of Anderson, California. "I found the recipe in an old cookbook," she recalls. TIP: "When making the filling, use any type of fruit you prefer," Jean says.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10-12 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. In a large bowl, combine the marshmallows, strawberries, pineapple and 1-1/2 cups whipped cream., Cut a 1-in. slice off the top of the cake; set aside. Carefully hollow out bottom of cake, leaving a 1-in. shell. Set aside 1/2 cup strawberry mixture. Fill tunnel in cake with remaining strawberry mixture; replace cake top. Spread remaining whipped cream over top and sides of cake. Spread reserved strawberry mixture over the top. Store in the refrigerator.
Nutrition Facts :
CHERRY ANGEL DELIGHT
These tempting angel food treats fly from start to finish.-Ida Wing, Cape Cod, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9 servings.
Number Of Ingredients 5
Steps:
- Cut or tear cake into 1/2-in. pieces to measure 8 cups. Place half the cake cubes in a 9-in. square dish. Set aside 1/3 cup of pie filling; spread remaining filling over cake. Top with remaining cake cubes. , Combine the pudding mix, milk and sour cream. Spoon over cake. Cover and chill. To serve, cut into squares and top with reserved cherries.
Nutrition Facts :
BERRY ANGEL DELIGHT
It's the berries - and the angel food cake - that create this impressive, easy dessert. This can also be a bit semi homemade if you use a store bought cake.
Provided by Ceezie
Categories Dessert
Time 4h
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Gently stir in yogurt.
- Place cake pieces in large bowl; gently stir in yogurt mixture. In medium bowl, gently mix berries.
- Spoon half of the cake mixture into 9-inch springform pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hours or overnight.
- Run metal spatula carefully along side of dessert to loosen; remove side of pan. Cut dessert into wedges.
Nutrition Facts : Calories 294.2, Fat 10.8, SaturatedFat 6.5, Cholesterol 39, Sodium 335.4, Carbohydrate 45.1, Fiber 1.6, Sugar 25.7, Protein 6.2
ANGEL FOOD DELIGHT
For a show-stopping ending to the meal, the delicious cake only needs four ingredients. It's so simple to make ahead of time, but it looks like I spent hours fussing.-Beth Stephas, Eagle Grove, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8-10 servings.
Number Of Ingredients 4
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.
Nutrition Facts :
ANGEL DELIGHTS
Frances Van Vynckt, 78, combined dates, toasted rice cereal and coconut into an easy no-bake treat that won EatingWell's 2008 cookie contest. Sounds fabulous. They say you can cover and refrigerate for up to 1 week.
Provided by januarybride
Categories Low Protein
Time 30m
Yield 4 dozen, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine butter, sugar and dates in a large saucepan. Cook, stirring constantly, until the butter is melted, the sugar is no longer white and the dates are mostly melted, 8 to 15 minutes. The mixture should be a shiny, brown sticky mass. Remove from the heat.
- Add salt, vanilla, cereal and coconut; stir well to combine.
- When cool enough to handle, squeeze and roll the mixture into 1-inch balls. Place on a wax paper-lined baking sheet. Refrigerate until chilled.
Nutrition Facts : Calories 248.5, Fat 8.1, SaturatedFat 5.9, Cholesterol 12.2, Sodium 97.5, Carbohydrate 45.9, Fiber 2.2, Sugar 38.4, Protein 1.2
LEMON ANGEL DELIGHT
Unfortunately, I can't give credit where it is due; I can't remember who gave me this recipe. I wanted to post it here for safe keeping.
Provided by Kerena
Categories Dessert
Time 31m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Lightly spray a 13"x9"x2" pan with cooking spray.
- Combine cake mix and lemon pie filling in a bowl.
- Blend with an electric mixer on medium speed.
- When well blended pour into prepared pan.
- Bake 20 to 26 minutes.
- Remove from oven and cool to room temperature for about 1 hour.
- Prepare glaze by mixing powdered sugar and lemon juice.
- Using a small wire whisk, stir until smooth; set aside.
- When cake is cool, drizzle glaze all over it.
Nutrition Facts : Calories 161, Fat 0.1, Sodium 184.9, Carbohydrate 37.3, Fiber 0.1, Sugar 21.7, Protein 3.4
CHOCOLATE ANGEL DELIGHT
Make and share this Chocolate Angel Delight recipe from Food.com.
Provided by Bev I Am
Categories Dessert
Time 20m
Yield 16-18 serving(s)
Number Of Ingredients 9
Steps:
- Melt chocolate in water on top of double boiler; cool.
- Stir in yolks and salt.
- Beat egg whites until stiff; add sugar and stir into cooled chocolate mixture, blending well.
- Whip heavy cream; add vanilla; fold into chocolate mixture.
- Place chunks of angel food cake into 9x13x2" pan.
- Cover with chocolate mixture.
- Chill at least 6 hours before serving.
- Cut into squares and top with ice cream.
Nutrition Facts : Calories 261.7, Fat 15.6, SaturatedFat 9.2, Cholesterol 70.2, Sodium 150.9, Carbohydrate 30, Fiber 1.3, Sugar 21.1, Protein 3.9
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