Angel Squares Recipes

Steps:

• Place cake cubes in a greased 13-in. x 9-in. dish. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes (mixture will be thick). Add ice cream and 3/4 cup coconut; beat on low just until combined. , Spoon over cake cubes. Spread with whipped topping. Toast remaining coconut; sprinkle over top. Cover and chill for at least 1 hour. Refrigerate leftovers.

Steps:

• In a small bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a 13x9-in. dish coated with cooking spray; set aside., In a small bowl, beat cream cheese until smooth. Beat in the sugar, lemon juice and zest. Add gelatin mixture; beat until combined. Fold in 1-1/2 cups whipped topping. , Spread over top of cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares; top with remaining whipped topping.

Steps:

• Combine cake mix with pie filling.
• Put in sprayed 9x13 pan.
• Top with almonds and coconut.
• Bake at 350F for 30 minutes.
• (Lemon pie filling can also be substituted with pumpkin pie filling. Add 1 teaspoons cinnamon sprinkled over top before baking along with the other toppings.).

Steps:

• Preheat the oven to 350°F. Grease a 9 x 9-inch baking pan lined with foil.
• Beat the butter, granulated sugar, 1 egg yolk, and 1/4 teaspoon of vanilla in a medium bowl until well blended.
• Stir in 3/4 cup of flour until well blended and smooth.
• Press the dough evenly into the baking pan. Bake for 10 minutes. Meanwhile, beat 2 eggs, light brown sugar, 1 1/2 tablespoons flour, baking powder, salt, and 1 1/2 teaspoons of vanilla in a medium bowl until well combined.
• Stir in nuts and coconut.
• Spread the mixture evenly over the hot baked crust. Bake until the top is firm and golden brown and a toothpick inserted in the center comes out slightly wet, 20 to 25 minutes. Set the pan on a rack. If desired, while the bars are still warm, spread evenly with Lemon Glaze (recipe below).
• Let stand until the bars are cool and the glaze is set.
• For lemon glaze:
• Beat confectioners' sugar, juice, and vanilla together until smooth.

Steps:

• Line a 9"x13" pan with foil. Spray the foil with non-stick vegetable spray. Put one layer of crackers in the bottom of the pan, side by side (don't overlap).
• In a small saucepan melt the butter. Add the sugars and the milk. Bring to a boil; reduce heat and keep on a low boil for 5 minutes. Add the graham cracker crumbs, bring to a boil again and boil for 1 full minute.
• Spread half of the graham cracker mixture over the crackers in the baking pan. Place another layer of crackers on top, and pour the rest of the graham cracker mixture over the crackers. Spread to cover evenly. Top with a third layer of crackers.
• In a microwave or a bain marie, melt together the peanut butter and the chocolate chips. Spread this mixture evenly over the top of the crackers. Let cool, and then chill in the refrigerator for at least four hours.
• Cut into serving squares with a knife. This cuts beautifully into nice, sharp squares showing the layers. Enjoy!