Angelfood Bars

LEMON ANGEL CAKE BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix cake mix, pie filling and coconut until blended; spread into a greased 15x10x1-in. baking pan., Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cooled bars; sprinkle with lemon zest. Refrigerate at least 4 hours. Cut into bars or triangles.

WW ANGEL FOOD BARS

Steps:

• Mix together. Pour in a 9 x 13 inch sprayed cake pan. Bake at 350 for 20-30 minutes.
• Good with a little fat-free whipped topping.

LEMON ANGEL BARS

Steps:

• Heat oven to 350.
• Beat cake mix and water in extra-large glass or metal bowl on low speed for 30 seconds; beat on medium speed for 1 minute.
• Add lemon pie filling and mix well.
• Pour into ungreased 15x10 jelly roll pan.
• Bake 25 minutes.
• Cool and frost.

ANGEL BARS

Steps:

• Line a 9"x13" pan with foil. Spray the foil with non-stick vegetable spray. Put one layer of crackers in the bottom of the pan, side by side (don't overlap).
• In a small saucepan melt the butter. Add the sugars and the milk. Bring to a boil; reduce heat and keep on a low boil for 5 minutes. Add the graham cracker crumbs, bring to a boil again and boil for 1 full minute.
• Spread half of the graham cracker mixture over the crackers in the baking pan. Place another layer of crackers on top, and pour the rest of the graham cracker mixture over the crackers. Spread to cover evenly. Top with a third layer of crackers.
• In a microwave or a bain marie, melt together the peanut butter and the chocolate chips. Spread this mixture evenly over the top of the crackers. Let cool, and then chill in the refrigerator for at least four hours.
• Cut into serving squares with a knife. This cuts beautifully into nice, sharp squares showing the layers. Enjoy!