ANGEL LUSH WITH PINEAPPLE FROM DOLE®
Layers of angel food cake are spread with a creamy vanilla mixture and topped with fresh berries.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole Pineapple
Time 1h15m
Yield 10
Number Of Ingredients 5
Steps:
- Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
- Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
- Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries.
Nutrition Facts : Calories 157 calories, Carbohydrate 32.7 g, Fat 2 g, Fiber 1.6 g, Protein 1.8 g, SaturatedFat 1.6 g, Sodium 354.3 mg, Sugar 13.3 g
LEMON SLUSH CAKE
Make and share this Lemon Slush Cake recipe from Food.com.
Provided by jmevoy
Categories Dessert
Time 35m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare crust:.
- Combine 2 sticks of margarine, 2 tablespoons Splenda, 2 Celsius of flour and make into a crust. Press into a 9x13 pan. Bake at 350 degrees for 15 minutes.
- Mix 1st Layer:.
- Combine 16 oz. of low fat cream cheese with 2 Celsius of confectioners sugar, mix until smooth, then spread on cooled crust.
- 2nd layer:.
- Prepare fatfree/sugar free instant pudding and spread onto of 1st layer.
- 3rd layer:.
- spread Lite cool whip over the top and garnish with slivered almonds, nuts or coconut.
Nutrition Facts : Calories 414.6, Fat 25.9, SaturatedFat 9.7, Cholesterol 29, Sodium 337.7, Carbohydrate 40, Fiber 0.6, Sugar 22.6, Protein 6.5
SLUSH CAKE
Steps:
- In a medium bowl, mix flour and margarine together. Pat into a 9 x 13-inch pan. Bake at 350 for 10 to 20 minutes. Let cool.
- In a large bowl, cream together the Philadelphia Cream Cheese, sugar and 8 oz. of Cool Whip. Spread over the crust.
- In a large bowl, mix Jell-O Instant Pudding and milk. Pour over cream cheese filling. Leave to set up. Top with the remaining 8 oz. of Cool Whip. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HALLOWEEN SLASH CAKE
What says 'Halloween party' more than this cake? Fondant icing, strawberry jam and red food colouring are the secrets behind the 'blood' topping and filling
Provided by Lulu Grimes
Categories Dessert, Treat
Time 1h15m
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line the bases of two 20cm sandwich tins. Melt the butter in a pan, then remove from the heat and beat in the oil, milk, yogurt, vanilla and eggs. Whisk the dry ingredients together with a large pinch of salt, squishing any lumps of sugar with your fingers. Tip the wet ingredients into the dry, then whisk until smooth.
- Divide the batter between the tins and bake for 25-30 mins on the same shelf of the oven until risen and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tins, then transfer to a rack to cool completely.
- To make the buttercream, beat together the sugar, butter and a few drops of the red food colouring. Add 2-3 tbsp of boiling water if needed to soften the mixture, until you end up with a smooth, spreadable icing.
- Trim the cakes flat if needed, then halve each through the middle using a large serrated knife. Put one cake layer on a board or plate, spread over a thin layer of the buttercream and dot over a third of the jam. Top with another cake layer and repeat with the buttercream, jam and cake, finishing with a layer of cake. Use most of the remaining buttercream to ice the cake all over, reserving a small amount.
- Roll the fondant icing out on a surface dusted with icing sugar until large enough to cover the top and sides of the cake. Carefully lift it up onto the cake and smooth down to help it to stick. Use a sharp knife to cut slashes into the icing, then drizzle a little of the reserved buttercream mixed with some water into each to look like blood.
Nutrition Facts : Calories 844 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 135 grams carbohydrates, Sugar 121 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
LEMON LUSH
Cool, light desert. I worked for a deli about 15 years ago because I love to cook, and we could not make this fast enough.
Provided by Melaine
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, nuts and margarine. Press in pan. Bake at 375 for 15 minutes.
- Combine cream cheese, sugar and cool whip.
- Spread on crust.
- Mix pudding and milk, beat and spread on cream cheese mixture.
- Top with cool whip and sprinkle on nuts.
Nutrition Facts : Calories 394.7, Fat 28.6, SaturatedFat 14.3, Cholesterol 49.7, Sodium 258.9, Carbohydrate 30.4, Fiber 2.7, Sugar 13.5, Protein 7.9
THANKSGIVING PUMPKIN SLUSH CAKE
If you have had lemon lush or chocolate dream dessert, this is the pumpkin alternative. It is a great recipe to use as an alternative to pumpkin pie. It feels less filling when you are filled with Thanksgiving turkey and sides!
Provided by Ellen Bancroft Ziegler
Categories Fruits and Vegetables Vegetables Squash
Time 4h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir 1 cup pecans, flour, butter, white sugar, and 1 tablespoon confectioners' sugar together until crumbly. Press pecan mixture into the bottom of a 9x13-inch baking dish.
- Bake pecan crust in the preheated oven until golden, 20 minutes. Cool completely.
- Beat cream cheese and 3/4 cup confectioners' sugar in a bowl with an electric mixer until fluffy, about 2 minutes. Fold 1 1/2 cups whipped topping into cream cheese mixture. Spread cream cheese mixture over cooled pecan crust.
- Beat pumpkin, milk, brown sugar, vanilla pudding mix, and pumpkin pie spice together in a bowl with an electric mixer until mixture thickens, 2 to 3 minutes. Gently fold in 4 ounces whipped topping. Spread pumpkin mixture in a layer over the cream cheese mixture.
- Spread remaining whipped topping over the pumpkin mixture layer. Sprinkle cinnamon and remaining 1/4 cup pecans over the top. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
Nutrition Facts : Calories 536.7 calories, Carbohydrate 57.3 g, Cholesterol 43.3 mg, Fat 33.5 g, Fiber 2.5 g, Protein 5.5 g, SaturatedFat 18.3 g, Sodium 443.7 mg, Sugar 42.8 g
CHOCOLATE LUSH LAYERED DESSERT
Make and share this Chocolate Lush Layered Dessert recipe from Food.com.
Provided by JANIC412
Categories Dessert
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix butter and flour together then add the ground nuts ( save a few for the toping). Pat into a 9x13 baking dish.
- Bake 20 minutes at 350:.
- Cool.
- In a mixing bowl mix cream cheese and powdered sugar together, stir in 1/2 of the cool whip.
- Spread this mixture over cooled crust. Beat the pudding with milk and spread over the cream cheese. Top with the rest of the cool whip, sprinkle with the reserved nuts.
- Refrigerate until serving time. Sometimes I drizzle melted chocolate or chocolate ice cream topping over the top, makes it look even more rich.
ORANGE CRUSH CAKE
Make and share this Orange Crush Cake recipe from Food.com.
Provided by NELady
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350*F.
- Mix ingredients for the glaze; set aside.
- Mix remaining ingredients, pour into greased bundt cake pan; bake 30 - 45 minutes, until toothpick inserted into center of the cake comes out clean.
- Turn out on cake plate.
- Cover with glaze while hot.
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