Angel Pineapple Delight Recipes

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.

Steps:

• Combine Pudding, & Drained Pineapple, Mix with Mixer on low speed about 2-3 minutes.
• Fold in Cool whip.
• Be sure your angel food cake is sliced into 3 Layers crosswise. TIP: to Cut the Cake use a "Serated Knife" cutting in a sawing motion. Add filling inbetween each layer, With the remaining on top. You do not have to frost sides. Chill, Keep in Refer before serving, for a cool delightful Dessert.. . also great with fresh sliced strawberries on the side.

Steps:

• Heat oven to 350°F.
• In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch tube pan.
• Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in refrigerator.

Steps:

• Crust: Mix graham crackers and butter together.
• Press into 9 x 13 inch pan.
• Bake in 250f degree oven for 15 minutes.
• Cool.
• Filling: In a bowl, cream together butter and icing sugar.
• Add eggs and beat well.
• Spread over cooled crust.
• Bake in 350f degree oven for 25 minutes.
• Cool.
• Topping: Beat together whipping cream, vanilla and icing sugar until stiff.
• Fold in pineapple.
• Spread over filling.
• Sprinkle extra graham wafer crumbs on top for a finishing touch.
• Chill.
• Cut into squares and serve.

Steps:

• In a bowl, combine cracker crumbs and butter. Press into an ungreased 9-in. square dish. Refrigerate until firm. , In a bowl, combine gelatin and water; stir until dissolved. Cool to room temperature. In a blender, combine the cottage cheese and sugar substitute; cover and process until smooth. Slowly add gelatin mixture and blend until smooth. Pour into crust. Refrigerate until firm. , Meanwhile, in a saucepan, combine cornstarch and water until smooth. Add pineapple. Bring to a boil. Cook and stir for 2 minutes or until thickened. Cool to room temperature. Spread over gelatin layer. Refrigerate for at least 1 hours before serving.

Steps:

• 1. Take a box of Angel Food cake mix(just the contents of the box, no need to follow directions on the box) Combine it with a 20 ounce can of crushed pineapple in its own juice. (No need to use a mixer, just stir it with a spoon)When you do this something magical happens. The mixture starts to froth & it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes. Once it's all mixed up, grease and simply pour the mixture into a 9 x 13 cake pan and bake at 350 for 30 minutes. Enjoy !

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
• In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
• Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
• Serve with whipped topping

Steps:

• Mix dry pudding mix and pineapple with juice in medium bowl.
• Gently stir in whipped topping.
• Cut cake horizontally into 3 layers.
• Place bottom cake layer, cut side up, on serving plate.
• Spread 1 1/3 cups of pudding mixture onto cake layer.
• Cover with middle cake layer.
• Spread 1 cup of the pudding mixture onto middle cake layer.
• Top with remaining cake layer.
• Spread with remaining pudding mixture.
• Refrigerate at least 1 hour or until ready to serve.
• Garnish with strawberries (optional).
• Store in refrigerator.

Steps:

• Cut off top of cake 1 inch down from top. Scooping carefully, make a tunnel in bottom part of cake, 1 inch from sides and bottom.
• Mix dry pudding mix and pineapple (including juice) and let stand.
• Whip 1 cup of cream, add nuts, sliced berries and pineapple mixture, folding completely.
• Sprinkle rum around inside cake tunnel and cake top,.
• Fill tunnel with cream mixture and replace top on cake, pressing gently to seal.
• Whip remaning cream and add remainder of filling that didn't fit into the cake. (Hopefully you have some left!)
• Frost cake and decorate with whole berries and pecans.

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.