Strawberry Angel Food Delight Recipes

Steps:

• Cream together cream cheese and white sugar in a bowl until smooth. Stir in sour cream, almond extract, and 1/2 teaspoon vanilla extract.
• Fold remaining 1 teaspoon vanilla extract and confectioners' sugar into thawed whipped topping in a separate bowl until thoroughly combined.
• Gently fold the whipped topping mixture into the cream cheese mixture until combined.
• Layer the bottom of a glass serving bowl with 1/4 angel food cake pieces. Top with 1/4 cream mixture and a layer of strawberries; continue layering three more times until all the cake and cream mixture is used. Finish with a layer of strawberries. Chill until ready to serve.

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:

• Tear angel food cake into chunks and place in bottom of 13 x 9" dish. Prepare pudding as directed on box and spoon over cake. Mix Jello with boiling water and stir until completely dissolved, then pour over frozen strawberries. After strawberries have thawed, pour over cake and pudding. Top with Cool Whip. Decorate with fresh strawberries. Refrigerate.

Steps:

• In a medium bowl, dissolve the package of Jell-O with the water. If the strawberries aren't sweet, add 1 tablespoon of sugar. Add the package of thawed berries to the jell-o mixture and stir to combine well. Set this into the refrigerator.
• Meanwhile, tear the Angel Food cake into chunky pieces and lay at the bottom of a 9x13-inch baking dish; set aside.
• Once the jell-o mixture is slightly set, but not totally congealed, fold in the tub of Cool Whip and stir to combine. Pour this mixture over top of the Angel food cake, using a spoon to work the berry mixture in and around the cake pieces; using all of the jell-o mixture.
• Cover and return back to the refrigerator until completely set. Garnish with more whip cream and fresh strawberries.
• NOTES: This can also be turned into a healthier dessert by using Sugar-Free and Fat-Free ingredients.
• Prep time is fast! Cooking time is actually time for jell-o to slightly set and then finally congeal.
• ENJOY!

Steps:

• In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. In a large bowl, combine the marshmallows, strawberries, pineapple and 1-1/2 cups whipped cream., Cut a 1-in. slice off the top of the cake; set aside. Carefully hollow out bottom of cake, leaving a 1-in. shell. Set aside 1/2 cup strawberry mixture. Fill tunnel in cake with remaining strawberry mixture; replace cake top. Spread remaining whipped cream over top and sides of cake. Spread reserved strawberry mixture over the top. Store in the refrigerator.

Steps:

• Tear angel food cake into bite-sized pieces and place in bottom of large oblong cake pan.
• Dissolve gelatin as per directions on box.
• Wash strawberries--remove stems.
• Slice berries and fold into gelatin.
• Pour berries and gelatin over cake pieces and refrigerate 2-3 hours until gelatin has set.
• Place dollops of whipped topping over desert or spread evenly over entire mixture.
• Top with fresh mint for decoration.

Steps:

• 1. Make Strawberry Jell-O according to directions on the box and gel in the freezer for about 30 to 45 minutes (almost solid).
• 2. Rinse and drain fresh strawberries. Cut the tops off the strawberries and cut into thin slice. Place strawberries in a bowl and sprinkle with sugar and add the water. Mix together and set aside.
• 3. Cut up the angel food cake into bite size pieces. Set a side 2 to 3 pieces of the cake for decorating. After the Jell-O is close to gelled, remove from the freezer.
• 4. Using a large glass pedestal bowl or medium Pyrex dish, sprinkle 1/4 cup of the Jell-O on the bottom of the bowl. Layer with about a cup of the cake pieces to cover the bottom of the bowl. Continue layering by adding the strawberry mixture to the top of the cake and add a layer of Cool Whip. Continue to layer and end with Cool Whip as the top layer. Crumble the cake pieces on top for a decorative touch.
• 5. Cover and refrigerate for about 30 minutes and serve.