2 8-10 oz angel food cakes
1 14 oz can sweetened condensed milk
1/3 cup fresh lemon juice
2 cups fresh peaches, peeled and chopped
2 medium bananas, thinly sliced
1 20 oz can pineapple tidbits, well drained
2 cups sweetened whipped cream
6 fresh lemon slices
Tear cakes into 2 inch pieces and arrange evenly in bottom of a 9 x 13 x 2 inch baking dish. In a small bowl stir together milk and juice. Pour evenly over cake pieces. Top with peaches, bananas, and pineapple. Spread whipped cream evenly over top. Garnish top with lemon slices. Cover and chill for 1-2 hours before serving.
Notes: This flavorful sweet salad is wonderful with summer fresh peaches. When in season, strawberries, apricots, blackberries, or raspberries are also great in this delicious chilled treat, a perfect summertime dessert.
November 23, 2007
1 pkg dry angel food mix
1 can of lemon pudding filling
1 8 oz pkg of cream cheese
1 lb. powdered sugar
2 tsp vanilla
1 stick margarine
1 cup nuts finely chopped
Mix the cake mix with the lemon pie filling. Pour into a well greased jelly roll pan Bake at 350 degrees for 20 minutes. Cool. With the remaining ingredients make the frosting and cover the cooled cake. Cut into bar lengths and serve.
November 19, 2007
1-1/2 cups sugar
1/2 cup (1 stick) butter, softened
1/2 cup shortening
1-1/2 tsp baking powder
1 tsp vanilla
1 tsp almond extract
3 cups all-purpose flour
2 cups white chocolate chips
1 can (21 ounces) more fruit blueberry pie filling
1 cup powdered sugar
4 ounces cream cheese, at room temperature
1 to 2 Tbsp heavy cream or milk
Heat oven to 350 degrees F. Line jelly roll pan, 15-1/2 x 10-1/2 x 1 inch, with non-stick foil or generously grease the pan.
Beat sugar, margarine, shortening, baking powder, vanilla, almond extract and eggs in large bowl on low speed, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in flour.
Spread 2/3 of the batter in pan. Sprinkle white chocolate chips evenly over batter. Carefully spoon out and spread blueberry filling over chips. Drop remaining coffeecake batter by tablespoonsful onto pie filling.
Bake about 40 to 45 minutes, or until batter begins to turn golden. Let rest about 10 minutes while you make the glaze. Drizzle glaze over warm coffee cake. Serve warm or let stand until cool. Store in a covered container.
For the glaze, mix ingredients until smooth and of drizzling consistency. Use a zip-top baggie with a tiny corner cut off as a container and drizzle a wiggly pattern over the top of the coffeecake.
Yield: 36 servings
Recipe from: Peggy, Home Cooking Guide
November 14, 2007
This light and fresh dessert is perfect after a heavy meal or as a snack anytime of the day.
1 angel food cake, torn into bite sized pieces
2 cans sweetened condensed milk
Lemon juice, to taste
Seasonal fruit such as, blackberries, raspberries, blueberries, strawberries, peaches, etc.
Layer a 9 x 12 cake pan with the angel food cake pieces. Stir lemon juice to taste into the sweetened condensed milk and pour this mixture over the cake pieces, using a spatula to spread evenly. Top with fruit and serve.
Submitted By: email@example.com
November 10, 2007
All of the ingredients involved in this healthier dessert are pre-made and tasty. Add your favorite fresh fruits to really personalize the dish.
1 Pre-made angel food cake
2 kiwi fruits - sliced
1 pint strawberries - sliced
1 can pineapple - sliced
1 container Light Cool Whip (thawed)
Cut 1 inch off the bottom of the angel food cake and place on a large plate or platter. Spread softened Light Cool Whip over the top of the angel food cake. Arrange sliced fruits over the top all the way around the cake. Top with powdered sugar if desired before serving. Chill in the refrigerator and promptly store any left-overs in refrigerator.
Notes: The great thing about this recipe is that it is adaptable to your family's particular likes! You can substitute any fruit that you wish or that is in season at the time.
November 7, 2007
This dessert is quick and easy to prepare and is great for using those berries you just picked up at the farmer's market.
Angel food cake
1 pint blueberries
1 pint strawberries, chopped
2 kiwis, chopped
2 pkgs sugarfree cheesecake pudding
2 containers fat free Cool Whip
1 cup skim milk
1 tsp almond extract
Coarsely chop angel food cake into bite sized pieces. Coarsely chop strawberries and kiwi. Make pudding according to directions and gently fold in 1 container of Cool Whip. In measuring cup add almond extract to skim milk. Start layering all ingredients. Start with cake, then drizzle milk mixture over cake and add a handful of fruit. Smooth 1/4 of pudding mixture over fruit. Continue until all ingredients are used. Add 1/2 tub Cool Whip to top and garnish with bits of fresh fruit and sprigs of mint.
Submitted By: butterfly73
November 2, 2007
This angel food cake is tall and full of flavor with strawberries and pineapple. It is a light and delicious dessert that is great for a warm summer night.
1 12 ounce tub Cool Whip
1 pkg vanilla pudding mix (cook and serve)
1 can drained pineapple
1 angel food cake
1 pint fresh strawberries, thinly sliced
Cut cake into thirds horizontally. Prepare pudding with 2 cups of milk and let cool completely. Add drained pineapple. Take half of pineapple mixture and put in another bowl then add cool whip and mix well. Slice strawberries thin. On the bottom cake smear pudding mixture, sliced berries then cool whip mixture. Repeat layers until top of cake is covered. Chill in fridge for one hour.
Submitted By: WICCAN4LIFE
Notes: It is important to let the pineapple drain well and also that the pudding is completely cooled before you add the pineapple.