Angel Food Butterscotch Dessert Recipes

BUTTERSCOTCH ANGEL CAKE

Steps:

• Place cake slices on a greased baking sheet. Brush with 6 tablespoons butter; press 1 tablespoon brown sugar onto each slice. Broil 5-6 in. from the heat for 1-2 minutes or until bubbly. , Turn slices over; brush with remaining butter and sprinkle with remaining brown sugar. Broil 1-2 minutes longer or until bubbly. Cool for 2-3 minutes. Serve with ice cream; drizzle with butterscotch topping.

BUTTERFINGER DESSERT RECIPE - (4.2/5)

Steps:

• Spray a 9 x 13-inch pan with cooking spray. Cut the angel food cake into 1-inch cubes and arrange half of them on the bottom of the pan. In large bowl, add the pudding mix with skim milk. Whisk until mixture starts to thicken and fold in both containers of cool whip. Pour half the "fluff" mixture over the cubed angel food cake in pan. Place the Butterfingers candy bars in a zip-loc bag and roll them with a rolling pin until crushed. Sprinkle half of the crushed Butterfingers on top of the "fluff" mixture. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!

ANGEL TOFFEE DESSERT

Steps:

• Move oven rack to lowest position (remove other racks). Preheat oven to 350°F.
• Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10x4-inch angel food cake pan (tube pan). (Do not use fluted tube cake pan or 9x3 1/2-inch angel food pan, or batter will overflow.)
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan.
• Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed candy into whipped topping.
• Tear cake into about 1-inch pieces. Mix cake pieces and whipped topping mixture. Press lightly in ungreased 13x9x2-inch rectangular pan. Sprinkle with reserved crushed candy. Freeze dessert about 1 1/2 hours or until firm. Cut into squares or spoon into dessert dishes. Freeze any remaining dessert.

DELICIOUS ANGEL FOOD DESSERT

Steps:

• Place the pineapple in a large bowl; gently fold in bananas. Place cake cubes in a 13x9-in. dish. Spoon fruit over cake. , In another large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over fruit. Carefully spread whipped topping over pudding. Sprinkle with pecans. Cover and refrigerate for at least 2 hours before serving.

STRAWBERRY ANGEL FOOD DESSERT

Steps:

• Crumble the cake into a 9x13 inch dish.
• Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
• In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

ANGEL FOOD BUTTERSCOTCH DESSERT

Steps:

• For the cake:.
• Cut up angel food cake into 1 in squares. Place in 9x13 baking dish. Combine egg yolks, sugar, 1-1/2 cups milk in top of a double boiler. Cook over simmering water, stirring frequently, until of thin custard consistency. Meanwhile, soften unflavored gelatin in remaining 1/2 cup cold milk. Heat over low heat to dissolve gelatin completely. Add to custard mixture. Chill approximately 1 hour until custard mixture is no longer warm. Beat egg whites until stiff but not dry. Fold in whipping cream and egg whites. Pour over angel food cake pieces. Cover and chill completely.
• For the butterscotch sauce:.
• Place all ingredients in a saucepan and boil gently for 2 minutes, stirring occasionally. Cool.
• Cut cake and drizzle sauce over cake.