Can You Make Angel Delight With Water Food

ANGEL FOOD DELIGHT

Steps:

• Wash hands with soap and water.
• Preheat oven according to directions on cake mix.
• If using a 16 ounce can of fruit, add 1/2 cup water to fruit.
• In a large bowl, mash the fruit if sliced or whole. A potato masher or pastry blender works well.
• Add angel food cake mix to fruit. Stir just until blended. Do not overmix.
• Bake and cool according to directions on package.
• Serve with whipped topping and fresh fruit, if desired.

ANGEL FOOD DELIGHT

Steps:

• In a large bowl, fold whipped topping into chocolate sauce just until blended. Split cake horizontally into three layers; place one layer on a serving plate. Spread with a fourth of the topping mixture and a fourth of the toffee bits. Repeat layers. Top with remaining cake layer. , Frost the top and sides with remaining topping mixture; sprinkle with remaining toffee bits. Cover and refrigerate for 4 hours. Refrigerate leftovers.

ANGEL FOOD DELIGHT

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.

ANGEL FOOD DELIGHT (OR SEX IN A PAN)

Steps:

• Cut cake into cubes and place in the bottom of a 9 x 13 pan, squeezing cake together to fit into one layer. Drizzle the alcohol over the cake, if using.
• Prepare the chocolate pudding as directed on the package using 2 cups milk. Pour the pudding evenly over the cake.
• Whip the cream with the sugar until firm peaks are formed, do not overbeat. Spread the whipped cream evenly over the pudding.
• Crush the candy bars between wax paper using a rolling pin. Cover the whipped cream completely with the crushed chocolate bars. Drizzle melted chocolate using a spoon over the topping in a criss cross pattern.
• Refrigerate several hours or overnight before serving.

CHOCOLATE ANGEL DELIGHT

Steps:

• Melt chocolate in water on top of double boiler; cool.
• Stir in yolks and salt.
• Beat egg whites until stiff; add sugar and stir into cooled chocolate mixture, blending well.
• Whip heavy cream; add vanilla; fold into chocolate mixture.
• Place chunks of angel food cake into 9x13x2" pan.
• Cover with chocolate mixture.
• Chill at least 6 hours before serving.
• Cut into squares and top with ice cream.

LEMON ANGEL DELIGHT

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Lightly spray a 13"x9"x2" pan with cooking spray.
• Combine cake mix and lemon pie filling in a bowl.
• Blend with an electric mixer on medium speed.
• When well blended pour into prepared pan.
• Bake 20 to 26 minutes.
• Remove from oven and cool to room temperature for about 1 hour.
• Prepare glaze by mixing powdered sugar and lemon juice.
• Using a small wire whisk, stir until smooth; set aside.
• When cake is cool, drizzle glaze all over it.