How To make Icebox Angel Cake
1 Angel food cake
24 Marshmallows
1/2 c Milk
1 cn Crushed pineapple (lg),
Well drained 1 Jar maraschino cherries,
Chopped 1 lg Carton of Cool Whip
Angel flake coconut Crumble angel food cake into a 9x13 inch glass pan. Melt marshmallows with milk. Spoon over cake. Spoon pineapple over top then cherries. Spread Cool Whip over all. Sprinkle with coconut and refrigerte. Randy Rigg
How To make Icebox Angel Cake's Videos
The best dessert you’re not making…yet
The “Ice-Box” or “Refrigerator” cake isn’t actually a cake but it’s not a pudding either. What it is is an old idea whose time has come, again.
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Lemon Blueberry Angel Cake #SHORTS
Full Recipe
Lemon Blueberry Angel Cake is the perfect combination of fresh lemony pudding and blueberry pie filling! All layered together with light angel food cake and whipped cream.
#dessert #nobakedessert #healthydessert #angelfoodcake #trifle
The Fearless Chef | Episode 10 | Refreshing Summer Dessert! Angel Food Cake Mixed Berry Trifle
THE DESSERT YOU NEVER KNEW YOU NEEDED! This is a fresh light treat that everyone can enjoy. Take this to a party and EVERYONE will talk about how great of a cook you are. Dessert? Desert? I've written it so many times I'm confusing the two. Anyway try this one out and tell me what you think!
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Course: DessertCuisine: AmericanKeyword: angel berry trifle, easter desserts, trifle recipe Servings: 12 Calories: 265kcal Author: Joanna Cismaru
Ingredients
1 ounce instant sugar free vanilla pudding (1 package)
1 1/2 cups milk
1 cup vanilla yogurt
6 ounce cream cheese I used whipped cream cheese
1/2 cup sour cream
12 ounce whipped cream I used cool whip
1 angel food cake prepared and cut into cubes
2 cups strawberries chopped
2 cups raspberries
2 cups blackberries
Instructions
In your mixer whisk the milk and pudding mix together for a couple minutes or until firm. Pour into another bowl and set aside.
In the bowl of your mixer add yogurt, cream cheese and sour cream and beat until smooth. Fold in pudding and 1 cup of the whipped topping.
Place a third of the angel food cake cubes in a 4 quart trifle bowl. Top with a third of the pudding mixture, half of the remaining whipped topping and a third of the berries. Repeat layers once. Top with remaining cake, pudding and berries.
Serve immediately or refrigerate.
Notes
I used a store bought already prepared angel food cake, but you can make your own and use that instead.
Make sure to store this in the refrigerator because it has a lot of dairy so you don't want to leave it at room temperature for too long. This trifle will last up to 3 days in the refrigerator.
Perfect for make ahead. Trifles are great because you can make them the day before and the longer they sit in the fridge, the better they will taste.
Nutrition
Serving: 1serving | Calories: 265kcal | Carbohydrates: 34g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 349mg | Potassium: 319mg | Fiber: 3g | Sugar: 19g | Vitamin A: 450IU | Vitamin C: 24.7mg | Calcium: 169mg | Iron: 0.5mg
#howto #dessert #lightdessert #summer #fresh #easy #cooking #cookathome #makeityourown #delicious #easycooking #yummy #fearlesscooking #fearlesschef #texas #foodie #quickmeals #quick #easydessert
Angel Food Lush Cake ???? Shot in Real Time! Great beginners recipe!
This is a tasty quick cake to make up. It is made in barely 10 minutes and after allowing it to set by refrigerating for one hour (if you can wait that long) it is ready to enjoy!
You will need:
1 Angel Food Cake, store bought, from a cake mix, from scratch (I used a store bought 10 oz Angel Food Cake this time. Here is my recipe to make Angel Food from scratch:
1 20 oz can of CRUSHED Pineapple
1 3.4 oz box of instant vanilla pudding
2 cups of whipped topping
Strawberries or berries of your choice for garnish (optional)
Slice the cake into thirds and set aside. Drain the pineapple, carefully reserving all of the juice from the can. Set the crushed pineapple aside. Place the juice in a bowl or mixer. Add the instant vanilla pudding to the juice. blend until all pudding is incorporated into the juice. Add the crushed pineapple to the mix. Blend well. Add in the whipped topping. Again, mixing until evenly blended.Place the bottom layer of the Angel Food cake onto a plate. Start spreading the pineapple mixture evenly as shown. Repeat with the middle layer and then the top of the cake, remembering to reserve enough of the mixture for the next layer and the top of the cake. Spread around evenly, remember this is NOT icing, is is very soft. It will not behave as an icing would. Refrigerate for one hour. Keep refrigerated. Enjoy!
Red, white and blue Berry Angel Food Cake dessert *easy*
Pumpkin Gingersnap Icebox Cake
While ice cream-related desserts may initially seem as though they’re best suited for summer, this dessert proves that’s simply not the case, and that they can be amazing year-round; it just depends how you make them! When the air feels a little crisper and the days start getting a little shorter, you can bet we’ll be baking up a storm...but what about the days when it’s still fairly warm out? Or for when you’re so full of warm soup that you desperately need something to cool you down? We’ve got just the thing.
Pumpkin gingerbread icebox cake. Trust us, it tastes just as amazing as it sounds, plus, it’s super easy to make, so roll up your sleeves and get ready to make a delicious, easy, autumnal dessert that’ll have people lining up for seconds. We filled ours with a cream cheese pumpkin mixture, then busted out a bag of gingersnaps to separate the layers. That’s it! Just be warned: this stuff is addictive, so prepare to eat a lot!
Written recipe here: