Creamy Layer Angel Food Cakefruit

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.

AMISH ANGEL FOOD CAKE RECIPE

Steps:

• Adjust the oven rack to the lower-middle position and preheat the oven to 350°.
• In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium speed until foamy, about 1 minute.
• Switch to medium-high and slowly add the granulated sugar. Whip until soft peaks form. Add the vanilla extract, then beat just until incorporated.
• Using a fine-mesh strainer, sift together the powdered sugar, cake flour, and salt.
• In 3 additions, slowly sift the flour mixture into the egg white mixture, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don't add the flour mixture all at once. Sift and very slowly fold in several additions.
• Handling with care, pour and spread the batter into an ungreased 10" tube pan.
• Bake the cake for about 40 - 45 minutes, until the top looks dry and springs back when lightly touched.
• Remove from the oven and invert the cake pan onto its stilts or a wire rack to cool. (Upside-down so the bottom of the tube pan is right-side up.)
• Once cooled, run a thin knife around the outside and inside edges to loosen the cake. Remove the outside of the pan (if you have a 2-piece pan). Run the knife along the bottom and transfer it onto a large plate.
• If desired, dust with confectioners' sugar. Slice the cake in sawing motion with a sharp serrated knife. Regular knives can easily squish the cake.
• Serve with whipped cream and fresh berries. Or cut the cake into cubes and use it to make trifles.

CREAMY LAYER ANGEL FOOD CAKE/FRUIT

Steps:

• cut cake into cubes, place in large bowl. combine orange juice and almond extract. Drizzle over cake cubes, toss lightly. Pour milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min or until well blended. Gently stir in 1 cup of the whipped topping. Layer half the cake cubes in bottom of a 2 qt glass serving bowl . Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture.. Repeat. layers. Cover with plastic wrap. Refrigerate 2-6 hrs before serving, top with remaining 1/2 c topping and reserved berries.

FRUITY ANGEL FOOD CAKE TRIFLE

Steps:

• In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes; set aside.
• Split cake horizontally into thirds.
• Place one layer in a 5 quart trifle or serving bowl that is 9 inches in diameter (see note in heading about measuring).
• Top with a third of the pudding, third of the whipped topping and a third of the fruit.
• Repeat layers two times.
• Cover and chill for at least 3 hours before serving.

FANTASTIC STRAWBERRY-BANANA TRIFLE

Steps:

• Prepare a large clear glass trifle bowl or a large glass serving bowl.
• Drain the pineapple then soak the banana slices in the juice for 5-8 minutes before using for the trifle.
• In a bowl fold the sour cream with the unprepared cream cheese pudding mix and Cool Whip topping until well combined.
• Using a serrated knife slice the cake into thirds horizontally.
• Line the large trifle dish with strawberry and kiwi slices (save some strawberry slices to decorate the top of the trifle).
• Place one layer of the cake into the bottom if the trifle dish, then top with 1/3 of the banana slices and then spoon and spread 1/3 of the crushed pineapple, then 1/3 of the Cool Whip topping mixture.
• Repeat with the second cake slice, bananas, pineapple then Cool Whip topping.
• Repeat one more time ending with the Cool Whip mixture on top.
• Top with the reserved strawberry slices in decorative fashion.
• Refrigerate until serving.

CREAMY LAYERED FRUIT SENSATION

Steps:

• Mix juice and extract. Drizzle over cake cubes in large bowl; toss to coat.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
• Reserve a few berries for garnish. Place half the cake cubes in 2-qt. glass bowl; top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Refrigerate 2 hours. Top with remaining COOL WHIP and reserved berries just before serving.

ANGEL FOOD CAKE WITH FRUIT

Steps:

• In a large bowl, combine the pie filling, strawberries, oranges and apples. Fold in bananas. Spoon a heaping 1/2 cupful over each slice of cake. Garnish with whipped topping if desired.

ENGLISH TRIFLE

Steps:

• In a small bowl, dissolve gelatin powder in boiling water. Stir in cold water. Transfer half of the gelatin mixture to a small bowl; cover and refrigerate for 1 hour or until slightly thickened. Reserve remaining gelatin mixture; let stand at room temperature., In a small bowl, combine mashed strawberries and sugar; set aside. Drain pineapple, reserving 1/4 cup juice; cut pineapple chunks in half and set aside. Toss banana slices with reserved pineapple juice; set aside., In a 3-qt. trifle bowl, layer half of each of the following: cake cubes, mashed strawberries, pineapple, banana mixture and sliced strawberries. Pour refrigerated gelatin over top. Set aside remaining cake and fruit. Place trifle and reserved gelatin in refrigerator for 20 minutes or until gelatin is slightly thickened., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread half over trifle. Repeat layers with remaining cake, fruit, reserved gelatin and pudding. Top with whipped topping. Cover and refrigerate. Just before serving, sprinkle with almonds.