Angel Food Dessert With Whipped Topping Recipes

16 ANGEL FOOD CAKE TOPPINGS

Steps:

• Pick and choose your favorite angel food cake toppings. Or combine a few of your favorites for the ultimate dessert!

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.

ANGEL FOOD DESSERT WITH WHIPPED TOPPING

Steps:

• Cake:.
• Heat oven to 375.
• Beat egg whites and cream of tartar in a large bowl until foamy.
• Add the granulated sugar 2 tablespoons at a time, adding vanilla, almond extract, and the salt with the last of the sugar.
• Continue beating until it holds stiff peaks like a meringue. Don't under beat.
• In another bowl, mix the flour and powdered sugar.
• Sprinkle flour/sugar mixture 1/4 cups at a time over the meringue, folding gently just until mixture disappears.
• Spread in an ungreased tube pan.
• Bake 30-35min.
• When done, tip cake upside down on a cup to cool. Loosen from pan and cut into pieces to your desired thickness.
• Topping:.
• Whisk together 8oz of yogurt with 1oz of instant vanilla pudding. Fold in 2 cups of whipped topping. Spread onto angel food slices.

ANGEL LUSH

Steps:

• Mix pineapple and dry pudding mix in medium bowl with whisk until blended. Stir in COOL WHIP.
• Stack cake layers on plate, filling layers and topping dessert with pudding mixture.
• Refrigerate 1 hour. Top with berries just 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.

CHERRY ANGEL DESSERT

Steps:

• Line an ungreased 13-in. x 9-in. dish with cake cubes. Cover with pie filling. , In a bowl, whisk milk and pudding mix for 2 minutes. Stir in sour cream. Carefully spread over pie filling; top with whipped topping. , Cover and refrigerate for at least 24 hours before serving. Refrigerate leftovers.