Strawberry Angel Food Cake Lush

ANGEL LUSH WITH PINEAPPLE FROM DOLE®

Steps:

• Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
• Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries.

STRAWBERRY ANGEL FOOD CAKE LUSH

Steps:

• Slice the angel food cake into 1" cubes and layer them in the bottom of an ungreased 9x13 baking dish. Set aside.

STRAWBERRY SHORTCAKE LUSH

Steps:

• Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the butter, granulated sugar and 1 1/2 cups of the crushed cookies in a medium bowl. Press the mixture into the prepared baking dish and freeze to set, about 15 minutes.
• Combine the cream cheese, confectioners' sugar, vanilla and salt in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Fold in 3/4 cup of the whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula, then top with 2 cups of the diced strawberries. Refrigerate for 15 minutes to set.
• Meanwhile, make the instant pudding according to the package directions. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate at least 2 hours to set.
• Before serving, sprinkle the remaining cookie crumbs and diced strawberries over the top.

STRAWBERRY ANGEL DELIGHT LUSH DESSERT RECIPE

Steps:

• Whisk corn starch and water together in a small bowl or liquid measuring cup.
• Add the corn starch mixture together with the sugar in a medium saucepan.
• Mix in the strawberry purée.
• Bring the mixture to a boil over low to medium heat, constantly stirring with a spatula. Once the mixture boils, cook for 3 to 5 more minutes, or until your sauce thickens up and turns a deep ruby red.
• Then remove your strawberry sauce from the heat and allow it to cool. I like to put mine in the freezer, stirring occasionally, while I go about making the filling and preparing my crust.
• Add the Dream Whip, milk, and vanilla to a large mixing bowl.
• Whisk them together, according to package directions, 'til the mixture begins to form soft peaks. It'll take about 4 minutes.
• In a separate bowl, whip the cream cheese well. Then add both the cream cheese and the powdered sugar to the Dream Whip mixture.
• Whisk for about 3 to 5 minutes, or 'til smooth and creamy.
• Slice the angel food cake into 1-inch cubes, and spread those cubes in the bottom of a 9×13 baking dish.
• Spread the creamy Dream Whip filling over the angel food cake.
• Once the sauce has cooled, mix the sliced strawberries into the sauce.
• Then spread that wonderful strawberry sauce over the Dream Whip filling.
• Cover and chill it in the fridge for at least 4 hours, or overnight if possible, 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 ANGEL CAKE

Steps:

• Combine strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl; beat at medium speed of mixer til smooth.
• Cut cake horizontally into 3 layers using a serrated knife; place bottom layer, cut side up, on a serving plate. Brush with 1 tbsp liqueur (or orange juice), and spread half of cream cheese mixture over cake. Spoon one third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers, ending with cake and liqueur (or orange juice). Spread whipped cream over top and sides of cake. Cover; chill 30 minutes.
• Arrange remaining strawberries on top of cake. Sprinkle with almonds, and serve.

STRAWBERRY ANGEL FOOD CAKE

Steps:

• Mix the packages of strawberry jello, boiling water, and lemon juice in a small mixing bowl. Stir well until completely dissolved and set aside.
• In a large bowl, combine 2 of the containers of Cool Whip, sliced strawberries, and the jello mixture. Mix well.
• Tear the prepared angel food cake into pieces and mix into the jello Cool Whip mixture.
• Spread evenly into a 9 x 13 dish. Top with the remaining container of Cool Whip. Cover and refrigerate for at least 4 hours to overnight.
• Garnish with fresh strawberries prior to serving.

ANGEL LUSH WITH PINEAPPLE

Steps:

• Mix pineapple and dry pudding mix. Gently stir in COOL WHIP.
• Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• Refrigerate 1 hour. Top with berries.

CHOCOLATE-STRAWBERRY ANGEL LUSH CAKE

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Gently stir in COOL WHIP. Refrigerate 5 min. until thickened.
• Cut cake horizontally into 3 layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/4 cups pudding mixture. Cover with middle cake layer and remaining pudding mixture. Top with remaining cake layer. Refrigerate at least 1 hour.
• Microwave each chocolate separately in small microwavable bowl on HIGH 1 min. Stir until chocolate is melted and smooth. Drizzle top and sides of cake with chocolates just before serving. Garnish with strawberries.

ANGEL LUSH...MAKE IT YOUR WAY!

Steps:

• In a small bowl, beat pineapple and pudding mix until well combined. Fold in whipped topping. Chill until ready to assemble., To fill angel food cake, slice cake horizontally into three layers. Fill and top layers with filling. Top with berries., To fill individual sponge cakes, spoon filling into cakes and top with berries., For parfaits, layer cubed angel food cake, filling and 2 cups berries in 12 dessert glasses.

LAYERED STRAWBERRY ANGEL FOOD CAKE

Steps:

• Prep Angel Food Cake
• Tear up into bite sized pieces - not super large but also not too small. Place in bowl or on plate and set aside.
• Prep Strawberries
• Once strawberries are washed, quartered and placed in a bowl, add 3/4th cup Strawberry PRESERVES (not jelly) to bowl and mix.
• Make sure all strawberries are lightly covered in preserves.
• Prep Whipped Cream
• Add 16 oz thawed whipped cream, 1 block of softened cream cheese, and 14 oz of sweetened condensed milk into a bowl and mix until creamy.
• Layered Strawberry Angel Food
• Once all three layers are prepped, its time to assemble! Take a large casserole style baking dish and add half of the angel food cake chunks on the bottom of the dish.
• Smother with half the strawberries.
• For the last layer, add half of the whipped cream mixture and smooth with a spatula.
• Now repeat the process with angel food cake, strawberries, and whipped cream mixture.
• Feel free to add one last layer of decorative strawberries if you like and want it to look fancy.
• Simply use a large serving spoon to scoop out Strawberry Angel Food Cake!

NO BAKE STRAWBERRY LUSH DESSERT

Steps:

• Be sure to set out your cream cheese ahead of time, so it can soften. Then wash the strawberries, hull them, and prepare them, so they're ready to go.
• To make the Dream Whip filling, add the Dream Whip, milk, and vanilla to a large mixing bowl.
• Whisk them together, according to package directions, 'til the mixture begins to form soft peaks. It'll take about 4 minutes.
• In a separate bowl, whip the cream cheese well.
• Then add both the cream cheese and the powdered sugar to the Dream Whip mixture, and whisk for about 3 to 5 minutes, or 'til smooth and creamy.
• To mix up the vanilla pudding, add both pudding mixes and the milk to a clean mixing bowl.
• Whisk them together for about 2 minutes, and let sit for 3 to 5 more minutes. The pudding will thicken up more as it sits.
• Layer vanilla wafers on the bottom of a 9×13 baking dish.
• Spread the vanilla pudding over the vanilla wafers.
• Add a layer of sliced strawberries on top of the pudding.
• Then add a final layer of Dream Whip on top of the strawberries.
• Cover and refrigerate your strawberry shortcake lush for at least 4 hours before serving.
• When you're ready to serve the dessert, sprinkle chunked strawberries and cookie crumbs all over the top of the Dream Whip cream cheese layer.
• Then just scoop and serve! You can even add a dollop of whipped topping.
• Be sure to store this in the fridge if not serving right away. Keep any leftovers in the fridge, as well.

ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

STRAWBERRY ANGEL FOOD LUSH

Steps:

• Cut up the angel food cake into 1 inch squares, arrange them on the bottom of a 9x13 pan. Set the pan aside for later.
• In a medium bowl add the cream cheese, milk, and the powdered sugar. Whip together using a handheld mixer or whisk.
• Add in half of the cool whip, vanilla extract, and whisk together.
• Pour the cream cheese sugar mixture over the cut up angel food cake cubes. Using a spatula smooth out the mixture evenly.
• Add the rest of the cool whip and spread as evenly as possible.
• In another small bowl combine the coulis and sliced strawberries and mix together.
• Pour over the top of the cool whip layer and spread evenly using a spatula.
• Refrigerate for at least an hour before serving, you can refrigerate up to 3 days!

2 INGREDIENT STRAWBERRY ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl combine the cake mix and the strawberry pie filling. Do not follow the directions on the box. You do not have to add water.
• Mix with a hand mixer and it will break up some of the chunks of strawberries in the pie filling.
• Pour into an UNGREASED 9x13 baking pan.
• Bake in preheated oven for 30-35 minutes or until the top begins to brown.
• Cut and serve. I like to serve with whipped cream and fresh strawberries.