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Ingredients: 2 Cup(s) fresh, sliced strawberries 1 baked, white angel food cake mix 1 boiling water 3 strawberry-flavored gelatin 1 almond flavoring 1/2 Quart(s) skim milk 13 1/2 Ounce(s) skim evaporated milk 163/1250 Pound(s) sugar 3 custard powder 10 canned, segments, drained mandarin orange 1 dessert topping Directions: Before beginning, tear cake into large pieces. Drain mandarin oranges and save 1/2 cup juice. 1. Combine custard and sugar in saucepan. 2. Add evaporated milk and 1 cup skim milk. 3. Heat, whisking until boiling. 4. Remove from heat. 5. Let stand for 15 minutes. 6. Stir in almond flavoring. 7. Cover surface with plastic wrap. Refrigerate. 8. Combine gelatin, boilng water, and mandarin orange liquid. 9. Stir until gelatin is dissolved. 10. Refrigerate until syrupy. 11. Place 1/3 cake pieces in large glass bowl. 12. Sprinkle 1 cup of strawberries over cake. 13. Drizzle 1/2 custard over top. 14. Pour 1/2 syrupy gelatin over custard. 15. Place another 1/3 layer cake pieces on top of gelatin. 16. Sprinkle with orange pieces. 17. Drizzle remaining gelatin over oranges. 18. Add remaining 1/3 cake pieces and remaining 1/2 custard. 19. Beat dessert topping and 1/2 cup milk together according to directions. 20. Pipe over top of custard. 21. Garnish with strawberries. 22. Chill several hours or over night.
Check some related videos Similar recipes: Angel's sweet tooth cobbler (all) Melt margarine or butter in baking dish. Spread with pie filling. Mix sugar, flour, salt, baking powder, and milk. Pour over pie filling. Bake at 350 degrees for 30-40 minutes. Will look like cake topping. Description: "From ANGEL'S SWEET TO Shrimp angel hair pasta In a saucepan over medium heat, melt butter, stir in flour, and cook for a few minutes until golden. Add milk and cream, bring to a gentle simmer, and continue to stir until thickened. Add pesto, parsley, garlic, parmesan, salt, pepper, Worcesters Angel lush MIX pineapple with its juice and the dry pudding mix in medium bowl. Gently stir in whipped topping. CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/3 cups of the pudding mixture. Cover with mi 1,000 calorie-a-bite trifle Peel and slice pears, drain raspberries if tinned, and scoop out passion fruit. Place fruit in large trifle bowl and add an ample quantity of sherry. Leave for twenty-four hours to soak in the refrigerator. Preheat oven to 350 degrees F. Cream b Whole grain cocoa angel food cake Preheat the oven to 350F. Sift the flour, cocoa, and 1/4 cup of the sugar 5 times. Set aside. Sift the remaining 1 cup sugar into a separate bowl. Set aside. Beat the egg whites until foamy. Add the cream of tarter and beat until the egg whites form stiff White chocolate trifle Put 115g (4oz) white chocolate in the fridge to start. Cream the egg yolks and sugar until white. Put the milk and cream into a saucepan and bring to the boil. Pour the milk mixture onto the egg mixture stirring all the time. Put back into the pan and sti Skor trifle 1. Prepare the pudding and mousse with milk according to the package directions. 2. Whip up the whipping cream. 3. Layer in a trifle or clear glass bowl: 1/2 of the chocalte cake (broken into pieces) Sprinkle 1/2 of the Kahlua on the cake (liber Fruit sweet and sugar free - angel biscuits Place the warm water in a small bowl with the yeast and 1 tablespoon of the sweetener. Stir until the yeast is moistened. Then set the bowl aside until the yeast is bubbly, at least 5 minutes. Sift the flours, baking powder, baking soda, and sa Brown sugar angel food cake Preheat oven to 350 degrees. Have an ungreased 10-inch tube pan at hand. Combine cake flour and 1 cup brown sugar. In a large bowl, beat egg whites with cream of tartar and salt until foamy. Gradually add second cup of brown sugar. Continue to beat until 7-up angel food cake Follow the directions on the package of angel food cake mix. Moisten the egg whites with the same quantity of 7-up® as your recipe calls for water. Do not chill the 7-up®; use it at room temperature. Sherry trifle Combine eggs, sugar, and salt in a 2-quart mixing bowl. Whisk together. Slowly stir in heated half-and-half. Strain cream mixture into a double boiler and cook over simmering water until custard coats a metal spoon. Stir constantly. Remove from he Angel biscuits (no rising necessary) Dissolve yeast in water. Into a bowl, sift flour with other dry ingredients. Cut in shortening, add buttermilk, then add yeast mixture. Stir until all flour is dampened. Knead on floured board a minute, roll to desired thickness, and cut with a biscuit cu Ann's strawberry angel-food cake w/sauces 2 tb Arrowroot powder 2 c Kiwifruit, peeled & sliced CAKE: Preheat oven to 350F. Sift together flour and 1/2 cup sugar into a large bowl. Set aside. IN another bowl, beat egg whites until foamy. Add cream of tartar, continue be Black forest trifle Combine 1/4 cup sugar, 2 tb sugar, cocoa, and cornstarch in a saucepan. Gradually add milk, stirring with a wire whisk until smooth. Cook over medium heat, stirring constantly, 5 to 8 minutes until mixture is thickened. Remove from heat. Add marga Not such an angel cake 1. Beat egg whites with cream of tartar and salt until soft peaks form. 2. Add maple flavoring and vanilla. 3. Gradually add granulated sugar, 1 tbsp. at a time, beating until sugar is used and stiff peaks form. 4. Sift flour and confectioner's sugar Angel biscuits Dissolve yeast in water. Mix yeast mixture with buttermilk, sugar and salt. Mix flour, baking powder and soda together. Cut in shortening. Add: milk/yeast mixture. Mix lightly. Do not knead. Refrigerate overnight. Pinch off mount needed. Knead, roll, cu Angel food ice cream cake Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a wax paper lined 13" x 9" x 2" baking pan, overlapping as needed. Spread softened ice cream Caramel nut angel pie Heat oven to 400 F Beat whites to soft peaks. Gradually add sugar, 1 tablespoon at a time, beating 1 minute after each addition to form a stiff meringue. Fold in nuts. Spread into well-buttered 9-inch pie pan w/ sides extending over the rim. Bake Angel hair pasta with chicken 1. Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels. 2. Heat remaining oil in same skillet. Begin heating water for pas Chocolate angel food cake 1. Combine dry cake mix with cocoa. 2. Prepare and bake cake according to package directions. Lemon angel dessert Dissolve gelatine in cold water. In a double boiler, combine lemon juice, 3/4 cup of the sugar, and egg yolks. Cook mixture until thickened, then add gelatine. Stiffly beat egg whites, gradually adding remaining 3/4 cup sugar. Fold into lemon mixt English trifle pieces, spread each with small amount of Raspberry Jam, arrange in straight sided glass bowl. Pour over the sherry and weight down lightly with saucer and cover with plastic wrap, set aside for a few hours. After sherry has been absorbed, mix Angel food cake and marinated peaches Combine first 4 ingredients in a bowl; toss lightly. Cover and marinate in refrigerator 30 minutes to 4 hours. Serve over angel food cake. Serving Size: 1/2 cup peach mixture and 1 slice cake Source: "Cooking Light, June 1997, p.145" Copy Angel hair with shrimp sesame sauce Prepare pasta according to package directions; two minutes before pasta is done, add asparagus pieces. When pasta and asparagus are done, drain. Place oil, garlic and mushrooms in Wok. Saute for 3 to 4 minutes. Add soy sauce, sesame oil, brown sugar, Pineapple angel lush Mix dry pudding mix and pineapple with juice. Gradually add whip topping. Cut cake horizontally into 3 layers. Place bottom layer on plate and cover with 1 1/3 cup of mix. Place second layer and cover with 1 cup of mix. Place top layer -- cover with "guardian angel" torte Combine pudding mix and milk; cok until mixture boils. Cool slightly; stir in sour cream. Chill thoroughly. Split cake in 2 or 3 layers. Spread chocolate mixture between layers. Cover top and sides of cake with whipped cream, sweetened with condec Angel food cake Sift together flour and 1/2 cup of the granulated sugar; sift again and set aside. In large bowl of an electric mixer, beat egg whites on high speed until foamy. Add salt and cream of tartar and continue beating until mixture holds soft peaks. A Trifle of goodness 1. Bake pound cake according to box directions and allow it to cool. 2. While cake is baking, mix the following into three separate bowls: a. Pudding b. Cranberry jelly, raspberry preserves, and amaretto (Set about 1/2 cup aside for the topping) c. Oran Brownies ( apricot angel ) In a saucepan, melt chocolate and butter over low heat, stirring constantly until all the chocolate is melted. Remove from heat; stir in brown sugar, eggs and vanilla until blended. Set aside. In a bowl, combine flour, baking powder and salt Angel hair pasta with beef and cheese 1. Prepare pasta according to packaging. 2. Chop tomatoes and bell pepper and mince garlic, set aside. 3. Heat oil in skillet over medium heat. 4. Saute garlic, tomatoes and bell pepper 2-3 minutes or until pepper is slightly softened. 5. Add ground beef Angel hair pasta with lemon & chicken In a saucepan, melt butter and add lemon juice and seasonings. Add chicken. Toss with cooked and drained pasta, and serve with French bread and a tossed green salad. Tempting trifle cheesecake * Soft coconut macroon cookies crumbs. ~-------------------------------------------------------------------------- Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F., 15 minutes. Combine cream cheese and sugar, mixing at m Angel hair pasta with fresh tomato & basil sauce Cook & drain the pasta. In a serving bowl, combine the pasta with the tomatoes & remaining ingredients. Toss & serve immediately. NOTE: In place of green olives, use black olives, same amount. Strawberry angel fluff Tear the cake into walnut-size pieces and scatter over bottom of 10" X 13" sheet cake pan. Dissolve Jello in 2 cups of boiling water and then 2 cups cold water. Allow to jell a little. Fold in the frozen strawberries and whipped topping which ha Brownie trifle Bake brownie in 13x9 pan. Let cool. Then cut into 2" cubes. Prepare mousse. do not chill. Place half brownies in trifle bowl. Top with half of the mousse, half of the caramel, and half of the whipped topping. Repeat layers ending with w Whipped cream-cocoa angel food birthday cake Remove and discard 3 tablespoons flour mixture from cake mix; replace with 3 tablespoons cocoa powder. Prepare and bake cake according to package instructions. Let cool. In deep bowl, using electric mixer, beat 1 cup cream until soft peaks form. Slowly ad Trifle Slit sponge cake in two, sandwich together with jam and put in bottom of a glass bowl. Place fruit on top and sprinkle sherry/juice over cake. Prepare custard, and while still hot, pour over cake. Put i n fridge. Leave until cold. Whip cream and spread in Angel hair tomato basil toss In large skillet, heat oil. Add garlic and green onions, stir-fry for one minute. Stir in tomatoes, basil, salt and pepper; cook 2 minutes, stirring frequently. Prepare pasta according to package directions; drain. Toss tomato mixture with hot pasta, a Angel chicken pasta Preheat oven to 325F. in electric skillet, melt 1/4 cup butter. Stir in one packet dry Italian dressing mix. Blend in 1/2 cup white wine and 1 can golden mushroom soup. Mix in 4 oz. cream cheese; heat through, but DO NOT BOIL. Arrange 6 chicken breasts in Barbecue shrimp with angel hair pasta In a large heavy skillet, melt marg. Add remaining ingred (before pasta) except shrimp and wine. Cook over medium heat until sauce begins to boil. Add shrimp and cook for about15 min. Add wine and cook another 10-12 min. Cook pasta according to Homemade chocolate angel food cake 1. Sift flour, 1/4 cup sugar, and cocoa together twice into medium bowl. Set aside. 2. Beat egg whites with cream of tartar, vanilla, and salt until foamy. 3. Gradually beat in 1 cup of sugar until stiff peaks form. 4. Sift 1/4 flour mixture over egg whit