STRAWBERRY ANGEL FOOD LUSH
This flavor-packed strawberry angel food lush combines tasty layers of angel food cake, tangy sweetened cream cheese, whipped cream, and strawberries! Throw this dessert in the fridge and have it ready to serve when your guests arrive or for a fantastic after-dinner dessert!
Provided by Angela
Categories Dessert Recipes Fruit Desserts No Bake Desserts
Time 45m
Number Of Ingredients 8
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!
Nutrition Facts : Calories 425 kcal, Carbohydrate 77 g, Protein 6 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 527 mg, Fiber 1 g, Sugar 56 g, UnsaturatedFat 4 g, ServingSize 1 serving
STRAWBERRY MOLD
Very easy & very good. A nice cool fruit salad that is very satisfying, especially during those hot summer days.
Provided by Tearanii
Categories Low Protein
Time 2h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve the gelatin the boiling water.
- Add the remaining ingredients except the sour cream.
- Pour half of the mixture in a salad mold; let chill until firm.
- Cover with a layer of sour cream, then top with the remaining half of the mixture. Refrigerate until firm.
- Garnish with fresh strawberry and pineapple.
CINDI'S STRAWBERRY GELATIN MOLD
A 3 ingredient gelatin mold, that tastes just as good as it looks! Ingredients are...boxed strawberry gelatin, boiling water, and frozen, sweetened strawberries. The strawberries I pick myself, and sweetened with granulated sugar before I freeze them, and use later through out the year. This salad is one of the best tasting strawberry gelatin molds I've ever made.
Provided by Cindi M Bauer
Categories Gelatin
Time 10m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- In a large (heat proof) bowl, add the boxes of strawberry jell-o gelatin.
- Pour in the boiling water, and stir until the jell-o has dissolved.
- Add the partially thawed, sweetened strawberries, and stir for a few minutes. Since I use partially frozened sweetened strawberries in this recipe, I do not add any cold water.
- Using a non-stick cooking spray, spray the inside of one large (6 cup) Tupperware Gelatin Mold (the kind that has an insert in the middle which is removable. Use a plastic sandwich bag to thoroughly coat the gelatin mold.
- Pour jell-o mixture into the Tupperware Gelatin Mold, or add to one large bowl, or a pan. (I've found that after I poured the jell-o mixture in the 6-cup gelatin mold, I have some gelatin leftover. I then pour the remaining jell-o mixture into a custard cup).
- Chill gelatin mold (uncovered) in the refrigerator until it has set up. Then cover the gelatin with the Tupperware lid, until it's ready to serve.
- Note: When making this salad/dessert, I use strawberries that I pick myself, and sweetened myself (with sugar) and had frozen. I never use store bought frozen, sweetened strawberries. (The 30 ounces of partially thawed berries should equal 3 cups total).
- Also, I usually make this salad/dessert one day prior to serving, so it sets up nicely overnight in the fridge. When ready to serve, I loosen the inside and outerside edges of the Tupperware mold with finger dipped in warm water. I then place a plate over the Tupperware mold, and turn it over, so the gelatin mold will release from the Tupperware mold, and onto the plate. Remove the center insert, and either fill it with fresh fruit or thawed Cool Whip, and serve.
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