STRAWBERRIES IN THE SNOW
Light angel food cake is layered on cream and covered in strawberries. A wonderful dessert to serve at a spring or summer gathering.
Provided by Heather
Categories Desserts
Time 1h15m
Number Of Ingredients 7
Steps:
- In a small bowl, stir sliced strawberries and 1/2 cup sugar together. Chill in the refrigerator for at least one hour.
- After strawberries have chilled and made some juice, stir in strawberry glaze.
- In a mixer, beat softened cream cheese, frozen whipped topping and powdered sugar together until creamy.
- Spread cream mixture in a 9×13 dish. Cut angel food cake into small, 1-inch pieces and place the cake on top of cream mixture.
- Gently push some of the cake pieces into the cream.
- Top with strawberry mixture. Chill in the refrigerator.
Nutrition Facts : Calories 424 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 207 milligrams sodium, Sugar 52 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
SNOW ANGEL ICE CREAM
We always had snow ice cream as children and my Dad perfected the recipe over the years! Let the kids help as much as you can stand, because the little mess will be outweighed by the amazing memories you're making! Fun and delicious! Use frozen strawberries, blueberries, or peaches for optional fruit flavors.
Provided by tsandiltz
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 15m
Yield 10
Number Of Ingredients 5
Steps:
- Stir the sweetened condensed milk and vanilla extract together in a large bowl.
- Place the strawberries into a blender, and puree until almost smooth. Mix the strawberries into the condensed milk mixture until thoroughly combined.
- With a large spoon, gently mix in the snow, about 1 cup at a time. Mix in the milk, 2 tablespoons at a time, until the snow ice cream is soft and holds its shape when spooned. Serve immediately; store leftover ice cream in an airtight container in the freezer.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 22.7 g, Cholesterol 13.8 mg, Fat 3.5 g, Fiber 0.2 g, Protein 3.4 g, SaturatedFat 2.2 g, Sodium 55.7 mg, Sugar 22.2 g
SNOW ANGEL ELF COOKIE
Red Hot Holiday Trends - Uh oh! Looks like this giant edible Elf on the Shelf® can't be left alone in the kitchen. The good news is that he's as delicious as he is mischievous.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray 13x9-inch pan with cooking spray. Make cookie dough as directed on pouch. Press dough in bottom of pan.
- Bake 20 to 25 minutes or until golden brown. Cool 30 minutes.
- Place about 3 tablespoons white frosting in each of 2 small bowls. Leave 1 bowl white for mittens, collar and hat trim; add very small amount red food color to other bowl to make pink for face. To remaining white frosting, stir in enough red food color to make bright red for hat, body, arms, legs and mouth. Chocolate frosting will be for hair and blue sprinkles for the eyes.
- Using sharp paring knife, cut cookie into shapes as directed on diagram. Place cookies on serving platter in elf shape. Frost and decorate elf as desired, using photo as guide.
Nutrition Facts : Calories 280, Carbohydrate 39 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 27 g, TransFat 2 1/2 g
SNOWBALL CAKE
Whipped topping and coconut blanket a layered angel food cake and gelatin dessert. My husband's grandmother really liked this cool treat and requested that I make it every Christmas. -Judith Guthrie, Charleston, West Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Stir in sugar and lemon juice until sugar is dissolved. Add pineapple. Refrigerate until partially thickened, about 20 minutes. Fold in 4 cups whipped topping., Line a 3-qt. round bowl with plastic wrap. spoon about 2 cups pineapple mixture into bowl. Layer with half of the cake cubes and half of the remaining pineapple mixture. Repeat layers. Refrigerate for at least 4 hours., Unmold onto a serving plate. Spread remaining whipped topping over cake. Sprinkle with coconut.
Nutrition Facts :
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Estimated Reading Time 2 mins
- Put half of the angel food cake mix in a bowl with the vanilla, water and shortening. Mix with a pastry blender until it becomes like pie crust. If it gets too moist, add some powdered sugar, a small amount at a time. Sprinkle the counter with powdered sugar and roll out the dough. Use a cookie cutter to cut the dough into shapes. Place dough shapes on a cookie sheet. Bake at 350 degrees F for 12 minutes or until lightly browned.
- While the shapes are cooking, take the other half of the angel food mix and follow the directions on the box dividing the ingredients by half. Either cook this mix in small angel food pans or in a larger cake pan, filling the pans 3/4 of the way to the top. Bake at 350 degrees F for 10 minutes. Cut into shapes that match the dough shapes above.
- To assemble, place a dough shape on the bottom, stack cake, whipped topping mix, then another dough shape on top. Put a small dollop of marshmallow fluff and then a strawberry to finish.
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3.9/5 (8)Estimated Reading Time 5 minsServings 12Calories 406 per serving
- Drain the crushed pineapple but reserve the syrup. You want 1 cup of syrup so if there is not enough, add enough water to make 1 cup.
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