Cherry Cloud Angel Fluff Food

CHERRY VANILLA HEAVEN DESSERT

Steps:

• Cut angel food cake into cubes. (This was by far the most time-consuming part of the entire recipe. Take your time and use a good serrated knife!)

CHERRY CLOUD ANGEL FLUFF RECIPE

Steps:

• Tear the angel food cake into small pieces, set aside.
• In a medium-sized bowl combine the powdered sugar and cream cheese, beating until well blended and smooth
• Add the whipped cream and blend until light and fluffy. Fold in 3/4 of the torn cake pieces until completely covered.
• In a Trifle dish or large bowl, spoon a bit of cherry pie filling, add a few pieces of torn angel food cake, top with half of the filling. Spread the layer smooth, Repeat the layers, finishing off with the remaining cherry pie filling. Sprinkle with pecans.
• Chill for at least 2 hours prior to serving.

LAYERED CHERRIES ON A CLOUD OR CHERRY TRIFLE

Steps:

• Tear the angel food cake into 1 inch cubes. Place them in a single layer in a 13x9 inch pan.
• (The pudding amount is 2 small boxes or 1 large US box pudding, either instant or cooked.) Pour the pudding over the cake; top with the cherry pie filling.
• Can also be layered in a trifle bowl or in individual parfait glasses.
• I've never tried it but I bet chocolate pudding would be good too. :).

CHERRY ANGEL FOOD (LOW FAT )

Steps:

• Mix the dry cake mix (do not follow box directions) and undrained can of pie filling by hand.
• Pour into ungreased pan or cupcake tins.
• Follow baking directions on the box.

CHERRY FLUFF

Steps:

• In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping. Chill in the refrigerator at least 2 hours before serving.

CHERRY CLOUD

Steps:

• Beat sweetened condensed milk, cream cheese, and whipped topping together in a bowl. Stir pineapple, cherry pie filling, and pecans into the milk mixture.
• Cover bowl with plastic wrap and freeze for at least 1 hour.

CHERRY ANGEL FOOD CAKE & CHERRY FLUFF FROSTING

Steps:

• Place a rack in center of oven.
• Preheat oven to 325°F.
• Set aside an ungreased tube pan.
• Dump angel food cake mix in large mixing bowl.
• Drain juice from maraschino cherries, reserving 1 tbsp for frosting.
• To remaining maraschino cherry juice, add enough water to equal 1 1/4 cups liquid.
• Pour this liquid along with almond and vanilla extract into dry cake mix in bowl.
• Beat with electric mixer on low for 1 minute and stop and scrape down sides of bowl with rubber spatula. Increase speed to medium and beat for 1 minute more.Scraping down sides of bowl if necessary. Batter should look well blended.
• Pour batter into pan.smoothing top with rubber spatula.
• Place pan in oven on rack and bake till deeply browned and top springs back when lightly touched with fingers, about 38-42 minutes.
• Remove from oven and immediately invert onto a glass bottle neck upside down to cool for 1 hour.
• Remove from bottle and run a long knife around sides of cake.
• Invert onto cooling rack and then invert onto serving platter.
• Prepare cherry fluff frosting.
• Place reserved cherry juice, sugar, and egg white into a medium size saucepan.
• Cook over low heat, beating continuously with electic mixer on high speed, till soft peaks forms (2-3 minutes).
• Remove pan from heat and add marshmallow cream and beat with electric mixer on high till stiff peaks form.about 2 minutes. Fold in chopped cherries, is using.
• Spread frosting over top and halfway down sides of angel food cake and serve immediately.
• We usually don't have any leftovers, so I am not sure how well this stores.

CHERRY CLOUD DESSERT

Steps:

• Beat Neufchatel, sugar and extract in large bowl with mixer until blended. Gently stir in COOL WHIP.
• Cut cake horizontally into 3 layers. Stack layers on plate, spreading Neufchatel mixture between layers and on top of cake.
• Refrigerate 1 hour. Top with pie filling.