Easter Strawberry Angel Food Trifle

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.

STRAWBERRY ANGEL TRIFLE

Steps:

• Slice and quarter strawberries, reserving a few for garnish.
• Add sugar to taste.
• Cover and refrigerate overnight.
• Cream sugar and cream cheese.
• Add whipped topping and beat until light and fluffy.
• Drain about 3/4 of the liquid produced from soaking the berries; pour the glaze over and stir.
• Slice cake into 2-inch pieces.
• Fill a trifle dish or 9-inch deep glass bowl, with layers of the cake, strawberries and then the cream cheese mixture.
• Garnish with reserved strawberries.
• Refrigerate at least six hours before serving.

STRAWBERRY ANGEL TRIFLE

Steps:

• Make FF pudding mix according to directions just before you start to assemble.
• fold together the pudding and Cool Whip.
• Find a pretty, clear glass bowl, and layer trifle.
• 1st layer cake, 1 cups strawberries cut up, layer of pudding, layer of cake, etc.
• mix jello with 2 cup of hot water.
• pour over Cake and berries.
• Cool.
• Next pour pudding, and Cool Whip mix and Garnish with a couple of strawberries.
• Its a beautiful dessert.
• serve after cooling.
• but its really better the next day.

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.

STRAWBERRY ANGEL-FOOD TRIFLE

Steps:

• Place the strawberries and sugar in a saucepan. Heat gently until the strawberries are soft and the sugar has dissolved. Allow the juices to reduce slightly, until they have the consistency of a thin syrup. Let cool.
• Tear fist-sized pieces from the angel-food cake and use them to line the bottom of a large, clear bowl or trifle dish. Cover with a layer of Greek yogurt and a layer of strawberries in syrup, filling in any holes in the previous layer. Add another layer of cake and continue building until all the ingredients have been used, ending with a few spoonfuls of yogurt and strawberries as a garnish.

STRAWBERRY ANGEL FOOD TRIFLE RECIPE - (4.3/5)

Steps:

• Tear angel food cake into medium pieces. Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl. Continue irregular layers, filling the bowl. Top entire dessert with a solid layer of whip cream. Slice a few fresh strawberries for garnish. Refrigerate overnight or at least 4 hours before serving.

STRAWBERRY ANGEL FOOD TRIFLE

Steps:

• Cut up the angel food cake into 1-inch size pieces.
• In a trifle bowl, layer the bottom with half of the angel food cake pieces.
• Spread half of the container of Cool Whip over the angel food cake layer.
• Spread half of the strawberries over the Cool Whip layer.
• Shave dark and white chocolate over the strawberries.
• Repeat steps 2-5 one more time.

LAYERED ANGEL FOOD AND STRAWBERRY DESSERT

Steps:

• Tear angel food cake into chunks and layer in bottom of 9x13-inch glass baking dish.
• In a medium bowl, mix together cream cheese and powdered sugar.
• Fold in whipped topping.
• Spread over chunks of angel food cake to form 2nd layer.
• In a small saucepan, combine Jello, sugar and 1/2 cup water or strawberry juice.
• Dissolve cornstarch in remaining water; stir into gelatin mixture.
• Cook over medium heat until thickened.
• Stir in strawberries to coat all slices; cool.
• Spread on top of cream layer.
• Chill until served.

STRAWBERRY TRIFLE

Steps:

• In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.

STRAWBERRY TRIFLE

Steps:

• Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

STRAWBERRY ANGEL FOOD DESSERT

Steps:

• Crumble the cake into a 9x13 inch dish.
• Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
• In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

STRAWBERRY-LEMON ANGEL FOOD TRIFLE

Steps:

• Whip the cream until soft peaks form; beat in the vanilla and sugar and mix thoroughly.
• Gently fold lemon filling into the whipped cream (add lemon zest and Limoncello, if using).
• In a trifle dish or individual dessert dishes layer the strawberries, cake cubes, and lemon creme mixture.
• Arrange a few strawberries on top.
• Serve immediately, or cover with saran wrap and chill until serving time.

ANGEL STRAWBERRY DESSERT

Steps:

• For glaze, in a large saucepan, combine the sugar, cornstarch and gelatin. Add water and stir until smooth. Cook and stir over medium-high heat until mixture begins to boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool completely. Cut half of the strawberries into quarters; fold into glaze., In a small bowl, beat cream cheese until smooth. Beat in milk until blended. Fold in whipped topping. , In a 4-qt. clear glass bowl, layer half of the cake cubes, glaze and cream mixture. Repeat layers. Cut remaining strawberries in half and arrange over the top. Cover and refrigerate for at least 2 hours or overnight.