Kittencals Strawberry Angel Food Dessert No Bake Recipes

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.

Steps:

• Crumble the cake into a 9x13 inch dish.
• Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
• In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

Steps:

• Prepare a 13 x 9-inch baking dish.
• Sprinkle the broken cake pieces in the prepared baking dish.
• In a medium bowl beat softened cream cheese and sugar until light and fluffy, then fold in the thawed Cool Whip topping.
• Mash the cake down using your hands, then spread the cream cheese mixture over the cake.
• In a bowl combine the strawberries and glaze; mix until the strawberries are well coated.
• Spread over the cream cheese layer, then dollup more Cool Whip topping over the strawberry/glaze mixture.
• Chill until serving.
• Delicious!

Steps:

• For glaze, in a large saucepan, combine the sugar, cornstarch and gelatin. Add water and stir until smooth. Cook and stir over medium-high heat until mixture begins to boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool completely. Cut half of the strawberries into quarters; fold into glaze., In a small bowl, beat cream cheese until smooth. Beat in milk until blended. Fold in whipped topping. , In a 4-qt. clear glass bowl, layer half of the cake cubes, glaze and cream mixture. Repeat layers. Cut remaining strawberries in half and arrange over the top. Cover and refrigerate for at least 2 hours or overnight.

Steps:

• Prepare a 13 x 9-inch baking pan.
• Slice the cake into about 1/2-inch thick slices or thinner.
• Arrange half of the slices in the bottom of the pan.
• In a medium bowl beat 2 cups unwhipped whipping cream until stiff.
• In another large bowl combine the sweetened condensed milk with water and almond extract; add in the instant pudding mix and beat for 3-4 minutes.
• Fold in the whipped cream.
• Spread half of the cream mixture over the cake slices.
• Arrange half of the sliced strawberries.
• Repeat with remaining cake slices, cream mixture than strawberries on top.
• Chill for a minimum of 4 hours or until set.

Steps:

• Prepare angel food cake according to directions given on box.
• Once cooled completely, remove from pan and tear up into bite sized pieces.
• Place them into a 9 x 13' pan.
• Dissolve jello in the boiling water, which should take about a minute.
• Put the jello in the fridge until it has a pudding-like consistency.
• This should take about 1 hour to 1 1/2.
• Add the strawberries into the jello and pour over the cake pieces.
• If you want, you can spread the Cool Whip over the top.
• Refrigerate at least 3 hours or until set.
• Serve, and enjoy!