LEMON ANGEL CAKE BARS
A neighbor gave me this recipe years ago and it's been in flavor rotation ever since. It can be made ahead and serves a bunch, so it's perfect for parties and potlucks. -Marina Castle, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, mix cake mix, pie filling and coconut until blended; spread into a greased 15x10x1-in. baking pan., Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cooled bars; sprinkle with lemon zest. Refrigerate at least 4 hours. Cut into bars or triangles.
Nutrition Facts : Calories 116 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 135mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
ANGEL SQUARES
The lightest fluffiest squares you will ever have! My mom made these for a family gathering once and now they are a well sought after treat!
Provided by JCrosgrey
Categories Dessert
Time 40m
Yield 15-20 serving(s)
Number Of Ingredients 4
Steps:
- Combine cake mix with pie filling.
- Put in sprayed 9x13 pan.
- Top with almonds and coconut.
- Bake at 350F for 30 minutes.
- (Lemon pie filling can also be substituted with pumpkin pie filling. Add 1 teaspoons cinnamon sprinkled over top before baking along with the other toppings.).
Nutrition Facts : Calories 144.6, Fat 1.6, SaturatedFat 0.5, Sodium 253.9, Carbohydrate 29.9, Fiber 0.4, Sugar 15.7, Protein 3.5
LUSCIOUS LIME ANGEL SQUARES
A creamy lime topping turns angel food cake into these yummy squares that are perfect for potlucks or picnics. "You can eat a piece of this light and airy dessert without feeling one bit guilty," notes Beverly Marshall of Orting, Washington. "I adapted this luscious treat from another recipe. It is super-easy to make."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a 13x9-in. dish coated with cooking spray; set aside., In a small bowl, beat cream cheese until smooth. Beat in the sugar, lemon juice and zest. Add gelatin mixture; beat until combined. Fold in 1-1/2 cups whipped topping. , Spread over top of cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares; top with remaining whipped topping.
Nutrition Facts : Calories 139 calories, Fat 4g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 145mg sodium, Carbohydrate 21g carbohydrate, Fiber 0 fiber), Protein 3g protein.
COCONUT GRAHAM CRACKER SQUARES
These bar cookies travel well and feed a lot of people at potlucks and family reunions. Kids especially like their rich flavor.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- In a heavy saucepan, melt butter. Stir in sugar, milk and eggs. Bring to a boil; cook and stir for 10 minutes. Remove from the heat. Stir in coconut, nuts and cracker crumbs. , Line a greased 15x10x1-in. pan with 12 whole crackers. Spread with the coconut mixture. Top with remaining crackers; press down gently. Cover with plastic wrap and refrigerate for 30 minutes. , Meanwhile, in a small bowl, combine frosting ingredients; beat until smooth. Break each cracker into four portions; spread with frosting.
Nutrition Facts : Calories 179 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 168mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT ANGEL SQUARES
A dessert to die for and as easy as it gets! You will never have leftovers with this one. Recipe from Quick Cooking magazine.
Provided by Marie
Categories Dessert
Time 10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Place cake cubes in greased 13 x 9 baking dish.
- In mixing bowl, beat milk and pudding mixes on low speed for 2 minutes.
- Add ice cream and beat on low just until combined.
- Spoon over cake cubes.
- Spread with whipped topping, then sprinkle with coconut.
- Cover and chill for at least 1 hour.
Nutrition Facts : Calories 377, Fat 13.9, SaturatedFat 10.5, Cholesterol 25.4, Sodium 459, Carbohydrate 58.7, Fiber 1.3, Sugar 38.9, Protein 6.2
ANGEL BARS
My sister made this recipe this past Christmas, and I demanded that she give me the recipe. Ohhhh, but these are heavenly!! Salty, sweet, peanut buttery, chocolatey--these no-bake bars have it all. Use caution when preparing and serving--they're so good, they're deadly : )
Provided by Veggie Girl NYC
Categories Bar Cookie
Time 45m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 9
Steps:
- Line a 9"x13" pan with foil. Spray the foil with non-stick vegetable spray. Put one layer of crackers in the bottom of the pan, side by side (don't overlap).
- In a small saucepan melt the butter. Add the sugars and the milk. Bring to a boil; reduce heat and keep on a low boil for 5 minutes. Add the graham cracker crumbs, bring to a boil again and boil for 1 full minute.
- Spread half of the graham cracker mixture over the crackers in the baking pan. Place another layer of crackers on top, and pour the rest of the graham cracker mixture over the crackers. Spread to cover evenly. Top with a third layer of crackers.
- In a microwave or a bain marie, melt together the peanut butter and the chocolate chips. Spread this mixture evenly over the top of the crackers. Let cool, and then chill in the refrigerator for at least four hours.
- Cut into serving squares with a knife. This cuts beautifully into nice, sharp squares showing the layers. Enjoy!
PINK LADY SQUARES
This is another of our family favorites that makes for an excellent addition to the serving tray. Looks very appealing on the holiday platter and great for special occasions. I often substitute the graham crumbs with crushed Nillas. Just as good untinted - but as my mom reminds me " always make the icing using the juice from a real lemon" - realemon will work but she's right ... that lemon juice makes for awesome!
Provided by Gerry
Categories Dessert
Time 50m
Yield 16-18 serving(s)
Number Of Ingredients 11
Steps:
- BASE: In large bowl mix graham wafer crumbs, butter and flour and press into a greased 9x9 inch pan.
- Bake at 275 degrees five minutes, take out of oven and cool.
- TOPPING: Mix the Eaglebrand condensed milk, coconut and pecans and spread over base.
- Bake at 325 for 20 to 25 minute (ovens may vary) being careful not to over bake.
- Cool and ice with Lemon Icing.
- Lemon Icing: In medium bowl beat together the butter, cream and lemon juice.
- Add in the icing sugar, adding more if needed for desired consistency and add just a small amount of food coloring to make for pale pink.
Nutrition Facts : Calories 462.6, Fat 24.3, SaturatedFat 15.2, Cholesterol 44.2, Sodium 205.4, Carbohydrate 57.4, Fiber 2.4, Sugar 49.9, Protein 7
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PINK ANGELS - A SQUARE RECIPE - THE MESSY BAKER
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- In a medium-sized bowl, combine the graham crumbs, sugar and flour. Pour the melted butter over the crumbs and mix to combine well. Press the crumb base firmly into the pan. Bake for 8 to 10 minutes or until the base smells toasty and is just beginning to brown.
- In a medium bowl, mix the coconut and condensed milk together with a wooden spoon or spatula until well combined. Spread the coconut mixture over the cooled graham base. Bake for 15 to 20 minutes, or until the coconut layer is golden around the edges.
- This icing works best if made with a stand mixer fitted with a whisk attachment, but you can use an electric mixer. To achieve a light icing, beat for a good 2 minutes after each addition.
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