Angel Lush Trifle Recipe 435 Food

ANGEL LUSH WITH PINEAPPLE

Steps:

• Mix pineapple and dry pudding mix. Gently stir in COOL WHIP.
• Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• Refrigerate 1 hour. Top with berries.

ANGEL LUSH

Steps:

• Mix pineapple and dry pudding mix in medium bowl with whisk until blended. Stir in COOL WHIP.
• Stack cake layers on plate, filling layers and topping dessert with pudding mixture.
• Refrigerate 1 hour. Top with berries just before serving.

OUTRAGEOUS LEMON BERRY TRIFLE

Steps:

• Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
• Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
• Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.

ANGEL FOOD TRIFLE

Steps:

• In a blender, combine yogurt and ricotta cheese; cover and process until combined., In a small bowl, combine blueberries and strawberries. Place half the cake cubes in a 2-qt. glass bowl. Layer with 1 cup berries and half the yogurt mixture. Top with remaining cake cubes, 3/4 cup berries and the remaining yogurt mixture. Garnish with remaining berries. Top with whipped topping. Refrigerate leftovers.

ANGEL LUSH TRIFLE RECIPE - (4.3/5)

Steps:

• FILLING: Mix the crushed pineapple and pudding mix together. Stir in the cool whip. Set aside. Tear the angel food cake in pieces. In the trifle dish put one layer of cake pieces on the bottom, layer some of the pineapple cool whip mixture on top of the cake pieces. Then put some slices strawberries on top of the cool whip mixture, then sprinkle some blueberries on top of the strawberries. Continue layering all of the ingredients until the trifle bowl is full top with the strawberries and blueberries. Refrigerate until ready to eat.

ANGEL FRUIT TRIFLE

Steps:

• Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.
• In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.

ANGEL LUSH WITH PINEAPPLE FROM DOLE®

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.

WEIGHT WATCHERS ANGEL FOOD TRIFLE

Steps:

• Mix together the ricotta cheese and yogurt in a blender or food processor until smooth.
• Arrange half the cake cubes in the bottom of a medium-size glass bowl.
• Top with 1 cup of the berries.
• Top with 1 1/2 cup of the cheese-yogurt mixture.
• Top with layers of the remaining cake cubes, 3/4 cup berries, and the remaining cheese-yogurt mixture.
• Decorate with the remaining 1/4 cup berries.
• Top each serving with 1 T whipped topping.
• This makes six servings at 5 points each per serving.

STRAWBERRY ANGEL TRIFLE

Steps:

• Prepare and bake cake mix according to package directions; cool completely. In a large bowl, dissolve gelatin and 3/4 cup sugar in boiling water. Mash half of the strawberries; add to gelatin mixture. Refrigerate until slightly thickened, about 1 hour. Slice remaining strawberries; stir into the gelatin., Cut cake into 1-in. cubes. Place half in a 3-qt. trifle or glass bowl. Top with half of the gelatin mixture. Repeat. Cover and refrigerate until set, about 4 hours. In a bowl, beat cream until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Spoon over gelatin.

PINEAPPLE ANGEL LUSH

Steps:

• Mix dry pudding mix and pineapple with juice in medium bowl.
• Gently stir in whipped topping.
• Cut cake horizontally into 3 layers.
• Place bottom cake layer, cut side up, on serving plate.
• Spread 1 1/3 cups of pudding mixture onto cake layer.
• Cover with middle cake layer.
• Spread 1 cup of the pudding mixture onto middle cake layer.
• Top with remaining cake layer.
• Spread with remaining pudding mixture.
• Refrigerate at least 1 hour or until ready to serve.
• Garnish with strawberries (optional).
• Store in refrigerator.

TOFFEE TURTLE TRIFLE

Steps:

• Prepare angel food cake as directed and cool.
• Prepare instant pudding as directed and chill.
• Cut angel food cake into thirds. Take one third and tear into pieces that are about ½ to 1 inch in diameter. Place the torn pieces in the bottom of a trifle dish.
• Drizzle 3 Tbsp chocolate syrup over the torn cake pieces. Drizzle 3 Tbsp caramel syrup over the torn cake pieces.
• Spread one third of the chocolate pudding over the cake layer.
• Sprinkle ¼ cup toffee bits over the pudding. Sprinkle ¼ cup chopped pecans over the pudding.
• Spread one third of the cool whip over the toffee and nuts.
• Repeat the layer two more times. Sprinkle the last cool whip layer with 2 Tbsp toffee bits.