Angel Cordial Delight Recipes

Steps:

• In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Gently stir in yogurt.
• Place cake pieces in large bowl; gently stir in yogurt mixture. In medium bowl, gently mix berries.
• Spoon half of the cake mixture into 9-inch springform pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hours or overnight.
• Run metal spatula carefully along side of dessert to loosen; remove side of pan. Cut dessert into wedges.

Steps:

• Combine butter, sugar and dates in a large saucepan. Cook, stirring constantly, until the butter is melted, the sugar is no longer white and the dates are mostly melted, 8 to 15 minutes. The mixture should be a shiny, brown sticky mass. Remove from the heat.
• Add salt, vanilla, cereal and coconut; stir well to combine.
• When cool enough to handle, squeeze and roll the mixture into 1-inch balls. Place on a wax paper-lined baking sheet. Refrigerate until chilled.

Steps:

• Cut drained cherries in fours and slice marshmallows in half.
• Drain pineapple and add to marshmallows, cherries and nuts.
• Allow to sit for 1- 2 hours.
• Save out a few cherry halves to decorate top.
• Dissolve Knox gelatin in 1/2 cup cold milk. Let sit for a few minutes and then warm in microwave to dissolve. Stir well and add to fruit mixture and allow to set.
• Whip heavy cream and fold into fruit.
• Cut angel food cake into 3 layers and fill.
• You should have enough to top with filling and decorate with extra cherry halves and almonds.
• Chill until serving time.
• (Can be made a day ahead and kept in refrigerator).