STRAWBERRY ANGEL FLUFF
This is my sister's recipe. She makes it for gatherings at church. She always come home with an empty bowl.
Provided by debbie rogers
Categories Dessert
Time 30m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Mix Eagle Brand milk and lemon juice with Cool Whip.
- Fold in strawberries.
- Tear cake into bite-size pieces and fold into Cool Whip mixture.
- Refrigerate 6 hours or best overnight.
- Keep refrigerated.
Nutrition Facts : Calories 137.9, Fat 4.5, SaturatedFat 3.5, Cholesterol 6.2, Sodium 98.2, Carbohydrate 22.7, Fiber 0.4, Sugar 17.8, Protein 2.6
STRAWBERRY ANGEL FOOD CAKE
This strawberry angel food cake vintage recipe is made with jello, cool whip, frozen fresh strawberries, and angel food cake. That's it! Only four ingredients. It's a sweet no-bake make-ahead refrigerated strawberry dessert that has become a true family favorite for us.
Provided by Lynette Rice
Categories Dessert
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Wash and cut fresh strawberries into bite-size pieces. Freeze until ready to use.
- Chill in the refrigerator for at least 4 hours or until fully set.
Nutrition Facts : ServingSize 1 slice, Calories 169 calories, Sugar 21, Sodium 301.8, Fat 1, Carbohydrate 37.5, Protein 3.7, Cholesterol .1
STRAWBERRY ANGEL FLUFF CAKE
Make and share this Strawberry Angel Fluff Cake recipe from Food.com.
Provided by chaulot
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Thaw berries.
- Put squares of cake in lg. loaf cake pan.
- Add hot water to jello and let set in the refridg. til starts to jel.
- When jello is somewhat jelled add berries.
- In another bowl whip cream.
- In another bowl whip egg whites.Add a little sugar.
- Combine whipped cream and egg whites and add to jello mixture.
- Pour over cake squares.
- Regridgerate til set.
Nutrition Facts : Calories 357.4, Fat 9.1, SaturatedFat 5.5, Cholesterol 32.6, Sodium 450.2, Carbohydrate 64, Fiber 1.3, Sugar 42.8, Protein 7.4
NO-BAKE STRAWBERRY ANGEL FOOD CAKE WITH WHIPPED CREAM
Steps:
- First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they're not rock hard, and the Cool Whip will incorporate better if it's a little soft.
- Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
- Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
- Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
- Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
- Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you're serving the dessert in a trifle or glass bowl.
- Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it's not set.
- To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.
STRAWBERRY ANGEL FLUFF
Make and share this Strawberry Angel Fluff recipe from Food.com.
Provided by Dreamgoddess
Categories Dessert
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Tear the cake into walnut-size pieces and scatter over bottom of 10" X 13" sheet cake pan.
- Dissolve Jello in 2 cups of boiling water and then 2 cups cold water.
- Allow to jell a little.
- Fold in the frozen strawberries and whipped topping which has thawed a little.
- Pour over cake and refrigerate until set.
- Decorate with whipped cream or additional whipped topping and fresh strawberries.
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