Angel Lush On A Stick Recipes

ANGEL LUSH WITH PINEAPPLE FROM DOLE®

Steps:

• Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
• Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries.

STRAWBERRY ANGEL FOOD LUSH

Steps:

• Cut up the angel food cake into 1 inch squares, arrange them on the bottom of a 9x13 pan. Set the pan aside for later.
• In a medium bowl add the cream cheese, milk, and the powdered sugar. Whip together using a handheld mixer or whisk.
• Add in half of the cool whip, vanilla extract, and whisk together.
• Pour the cream cheese sugar mixture over the cut up angel food cake cubes. Using a spatula smooth out the mixture evenly.
• Add the rest of the cool whip and spread as evenly as possible.
• In another small bowl combine the coulis and sliced strawberries and mix together.
• Pour over the top of the cool whip layer and spread evenly using a spatula.
• Refrigerate for at least an hour before serving, you can refrigerate up to 3 days!

ANGEL LUSH...MAKE IT YOUR WAY!

Steps:

• In a small bowl, beat pineapple and pudding mix until well combined. Fold in whipped topping. Chill until ready to assemble., To fill angel food cake, slice cake horizontally into three layers. Fill and top layers with filling. Top with berries., To fill individual sponge cakes, spoon filling into cakes and top with berries., For parfaits, layer cubed angel food cake, filling and 2 cups berries in 12 dessert glasses.

ANGEL LUSH CAKE WITH PINEAPPLE

Steps:

• Preheat oven to 350 degrees. Have ready ungreased 9 or 10 inch tube pan.
• Sift together flour, 3/4 cups sugar and salt.
• In a large bowl, beat on low speed for 1 minute the egg whites, water, lemon juice, cream of tartar, and vanilla.
• Increase mixer speed to medium and beat until the mixture increases in volume 4 1/2 to 5 times and resembles a bowl of soft foam, about 1 1/2 to 3 minutes.
• Gradually beat in 1 tbsp at a time (on medium speed) 3/4 cup sugar for 2-3 minutes. Do not beat until stiff.
• When all sugar has been added, the foam will be creamy white. Slowly fold in flour with a rubber spatula, do not stir or mix.
• Pour batter into pan and tilt or spread to level the top.
• Bake 35-40 minutes or until a toothpick comes out clean.
• Let cool upside down for at least 1 1/2 hours.
• To unmold, insert a flat knife around the outside and inside of tube.
• While cake is cooling, mix dry pudding mix and pineapple in medium bowl. Gently fold in whipped topping.
• Cut cake horizontally into 3 layers.
• Place bottom layer on serving platter; top with 1/3 of the pudding mixture, repeat with next two layers, ending with filling on top.
• Refrigerate at least 1 hour. Top with berries just before serving!

JELL-O® ANGEL LUSH

Steps:

• 1. Mix pineapple and dry pudding mix. Gently stir in Cool Whip®.
• 2. Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• 3. Refrigerate 1 hour. Top with berries.

ANGEL LUSH TRIFLE RECIPE - (4.3/5)

Steps:

• FILLING: Mix the crushed pineapple and pudding mix together. Stir in the cool whip. Set aside. Tear the angel food cake in pieces. In the trifle dish put one layer of cake pieces on the bottom, layer some of the pineapple cool whip mixture on top of the cake pieces. Then put some slices strawberries on top of the cool whip mixture, then sprinkle some blueberries on top of the strawberries. Continue layering all of the ingredients until the trifle bowl is full top with the strawberries and blueberries. Refrigerate until ready to eat.

ANGEL LUSH CAKE

Steps:

• Mix pudding and pineapple in bowl. Gently stir in whipped topping.
• Cut cake horizontally into thirds.
• Spread one-third pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding. Refrigerate at least 1 hour or until ready to serve. Garnish with your favorite seasonal berries.