Time 15m Yield 18 Number Of Ingredients 6 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.

Time 5h Number Of Ingredients 11 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.

Number Of Ingredients 7 Steps:

Tear angel food cake into chunks and place in bottom of 13 x 9" dish. Prepare pudding as directed on box and spoon over cake. Mix Jello with boiling water and stir until completely dissolved, then pour over frozen strawberries. After strawberries have thawed, pour over cake and pudding. Top with Cool Whip. Decorate with fresh strawberries. Refrigerate.

Time 30m Yield 12 Number Of Ingredients 9 Steps:

Cream together cream cheese and white sugar in a bowl until smooth. Stir in sour cream, almond extract, and 1/2 teaspoon vanilla extract. Fold remaining 1 teaspoon vanilla extract and confectioners’ sugar into thawed whipped topping in a separate bowl until thoroughly combined. Gently fold the whipped topping mixture into the cream cheese mixture until combined. Layer the bottom of a glass serving bowl with 1/4 angel food cake pieces. Top with 1/4 cream mixture and a layer of strawberries; continue layering three more times until all the cake and cream mixture is used. Finish with a layer of strawberries. Chill until ready to serve.

Time 30m Yield 16 servings. Number Of Ingredients 9 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.

Time 2h20m Yield 6-8 serving(s) Number Of Ingredients 5 Steps:

In a medium bowl, dissolve the package of Jell-O with the water. If the strawberries aren’t sweet, add 1 tablespoon of sugar. Add the package of thawed berries to the jell-o mixture and stir to combine well. Set this into the refrigerator. Meanwhile, tear the Angel Food cake into chunky pieces and lay at the bottom of a 9x13-inch baking dish; set aside. Once the jell-o mixture is slightly set, but not totally congealed, fold in the tub of Cool Whip and stir to combine. Pour this mixture over top of the Angel food cake, using a spoon to work the berry mixture in and around the cake pieces; using all of the jell-o mixture. Cover and return back to the refrigerator until completely set. Garnish with more whip cream and fresh strawberries. NOTES: This can also be turned into a healthier dessert by using Sugar-Free and Fat-Free ingredients. Prep time is fast! Cooking time is actually time for jell-o to slightly set and then finally congeal. ENJOY!

Time 30m Yield 10-12 servings. Number Of Ingredients 6 Steps:

In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. In a large bowl, combine the marshmallows, strawberries, pineapple and 1-1/2 cups whipped cream., Cut a 1-in. slice off the top of the cake; set aside. Carefully hollow out bottom of cake, leaving a 1-in. shell. Set aside 1/2 cup strawberry mixture. Fill tunnel in cake with remaining strawberry mixture; replace cake top. Spread remaining whipped cream over top and sides of cake. Spread reserved strawberry mixture over the top. Store in the refrigerator.

Time 20m Yield 8 serving(s) Number Of Ingredients 5 Steps:

Dissolve gelatin in boiling water. Stir in ice cream until melted. Add strawberries and cake broken into small pieces. Chill until set. Slice in squares. Top with whipped cream.

More about “strawberry angel food delight recipes”

Time 2h Number Of Ingredients 6 Steps:

  1. Make Strawberry Jell-O according to directions on the box and gel in the freezer for about 30 to 45 minutes (almost solid).
  2. Rinse and drain fresh strawberries. Cut the tops off the strawberries and cut into thin slice. Place strawberries in a bowl and sprinkle with sugar and add the water. Mix together and set aside.
  3. Cut up the angel food cake into bite size pieces. Set a side 2 to 3 pieces of the cake for decorating. After the Jell-O is close to gelled, remove from the freezer.
  4. Using a large glass pedestal bowl or medium Pyrex dish, sprinkle 1/4 cup of the Jell-O on the bottom of the bowl. Layer with about a cup of the cake pieces to cover the bottom of the bowl. Continue layering by adding the strawberry mixture to the top of the cake and add a layer of Cool Whip. Continue to layer and end with Cool Whip as the top layer. Crumble the cake pieces on top for a decorative touch.
  5. Cover and refrigerate for about 30 minutes and serve.