No Bake Angel Food Jello Cake Recipes

Steps:

• Whisk pineapple and dry pudding mix in medium bowl until blended. Stir in 1 cup COOL WHIP.
• Mix cream cheese and sugar in large bowl until blended. Gently stir in remaining COOL WHIP.
• Place half the cake cubes in 9-inch springform pan; top with layers of cream cheese mixture and remaining cake cubes. Cover with pineapple mixture.
• Refrigerate 4 hours. Remove rim of pan. Serve dessert topped with strawberries.

Steps:

• In a 13x9 oblong baking dish layer the following Slice Angel Food Cake and layer in baking dish
• Add boiling water to jello and add the liquid from the peaches mix and then pour over cake.
• Spread the peaches over the jello mixture then the sliched bananas.
• Mix the instant vanilla pudding with the milk, and pour over the fruit. Spread the crushed pineapple over the pudding mix.
• Top the above with a container of Cool whip and garnish with crushed nuts if desired
• Refrigerate to allow jello and pudding to set, like to do this the day before serving.

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.