CHERRY CHEESECAKE ANGEL FOOD CAKE ROLL
This Cherry Cheesecake Angel Food Cake Roll is the best kind of roll cake! It's made with light and fluffy angel food cake, and filled with a sweetened cream cheese whipped cream and cherry pie filling. It's the ULTIMATE summer dessert! Switch up the fruit to suit your tastes. Includes step by step RECIPE VIDEO
Provided by Ashley Fehr
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees and line a 10x15x1" rimmed baking sheet with parchment paper. Grease lightly (optional - it will climb higher if you leave ungreased)
- Prepare angel food cake mix according to package directions and spread into prepared pan. Bake for 20 minutes or until light golden brown. It will rise up and even above the edge of the pan but will not overflow.
- Lay a clean lint-free kitchen towel on the counter and dust with 1/4 cup powdered sugar. Flip hot cake out onto the prepared towel and immediately roll up starting at the short end, with the towel inside.
- Set aside to cool to room temperature, placing in the fridge or freezer if you want to speed up the process.
- To make the filling, beat cream cheese in a large bowl until smooth. Add 3/4 cup powdered sugar, cream and vanilla and beat until thick and stiff peaks form. This can take some time, up to 5 minutes.
- Make sure that it is completely cool and then unroll the cake. Spread with 3/4 of the cream cheese filling, and then spread with 3/4 of the cherry pie filling.
- Carefully roll back up (no towel this time!), starting at the short end. Cover roll with remaining cream cheese frosting and cherry pie filling. Refrigerate at least 4 hours before slicing for clean slices.
Nutrition Facts : Calories 336 kcal, Carbohydrate 48 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 50 mg, Sodium 419 mg, Sugar 24 g, ServingSize 1 serving
ANGEL FOOD DELIGHT
I found this in a magazine, I believe it was "Quick & Easy" while waiting for an appointment. Unfortunately, I do not remember what they called it so I have just called it Angel Food Delight. It sounded too easy to be true but it was wonderful. The original recipe said to chill for an hour but I found it took longer for the flavors to merge. I liked the adaptability of using different toppings. The recipe called for 2 cans of Pie Filling but I found 1 to be sufficient. However, use your own judgement. While the flavor is rich, it is not a heavy dessert and everyone has loved it.
Provided by Cloudtears
Categories Dessert
Time 10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Blend powdered sugar and cream cheese until smooth and creamy.
- Cut Angel Food cake into 1 inch cubes.
- Fold whipping cream and cake cubes into the cream cheese mixture.
- Pat the entire mix into a 9x12 pan, cover and refrigerate for several hours.
- Cut into portions and spoon pie filling on top of each portion.
- Serve.
Nutrition Facts : Calories 200.2, Fat 7.6, SaturatedFat 4.7, Cholesterol 23.8, Sodium 229.6, Carbohydrate 30.4, Fiber 0.1, Sugar 20.2, Protein 3.6
BLUEBERRY ANGEL FOOD CHEESECAKE RECIPE - (4.3/5)
Provided by cecelia26_
Number Of Ingredients 5
Steps:
- Beat the cream cheese and sugar together until smooth. Cut the angel food cake into 1" cubes; fold the cubes and whipped topping into the cream cheese mixture. Pour this mixture into a 13 x 9" dish and spread out evenly. Pour the blueberry pie filling over the top and spread out evenly. Cover with plastic or foil; chill in the refrigerator for at least 2 hours before serving.
BLUEBERRY ANGEL DESSERT
Make the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. -Carol Johnson, Tyler, Texas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 384 calories, Fat 10g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 223mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 3g fiber), Protein 3g protein.
ANGEL CHEESECAKE PIE - A
This elegant dessert pie is a wonderful combination of flavors and textures. From Linda Larsen,Your Guide to Busy Cooks.
Provided by Nana Lee
Categories Cheesecake
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Oven - 400ºF.
- CRUST:.
- Combine flour, nuts and brown sugar.
- Cut in butter until a crumb mixture forms.
- Do not form into ball; place crumbs in a 9" square baking pan, and bake at for 10-12 minutes, stirring frequently, until golden brown.
- Cool the crumbs, reserve 1/4 cup, and then press remainder firmly into a 9" pie pan.
- FILLING:.
- Combine 1/3 cup sugar, gelatin and salt in medium saucepan.
- Blend in egg yolk and milk and mix well.
- Cook over medium heat, stirring constantly, until mixture comes to a boil and gelatin is completely dissolved.
- Remove from heat and blend in cream cheese, lemon juice and vanilla.
- Beat until fluffy.
- Chill in refrigerator until mixture is thickened, but not set.
- Beat egg white until soft peaks form, then beat in 2 tablespoons sugar and beat until stiff. Beat cream with powdered sugar until thick.
- Fold egg whites and cream into cream cheese mixture.
- Spoon into cooked cookie crust and sprinkle with reserved 1/4 cup crumbs.
- Chill for at least three hours before serving, and store in refrigerator.
Nutrition Facts : Calories 767, Fat 57.3, SaturatedFat 32.8, Cholesterol 190.9, Sodium 490.1, Carbohydrate 53.6, Fiber 1.7, Sugar 28.8, Protein 12.6
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