Cool Whip Angel Food Berry Cake Recipes

Steps:

• Use serrated knife to cut cake horizontally in half. Cut small tunnel around center of bottom half of cake, being careful to not cut through to bottom or sides of cake.
• Combine berries and 1/2 cup COOL WHIP; spoon into tunnel in cake. Cover with top half of cake.
• Frost top and side of cake with remaining COOL WHIP.

Steps:

• Add the berries to a bowl along with the sugar and orange juice. Let sit at room temperature for 15 to 20 minutes, until juicy.
• Meanwhile, add the yogurt and honey to a bowl. Stir with a spoon to mix in the honey and smooth out so the mixture will be more spreadable.
• Cut the angel food cake into large chunks using a serrated knife, and add about one-third of the cake to the bottom of a medium trifle dish. Add a layer of the syrupy berries and then a layer of yogurt, reserving a few spoonfuls of yogurt for the end. Repeat the layers until you have no more remaining ingredients. Finish the top with the few spoonfuls of yogurt in the center and the fresh, whole strawberries.
• Cover with plastic wrap, and refrigerate until chilled, at least 1 hour and up to overnight.

Steps:

• Place 1 cake slice on each dessert plate.
• Top with COOL WHIP and berries.

Steps:

• Combine berries. Sugar berries. Let stand up to 30 minutes. Serve with sliced angel food cake and whipped cream.

Steps:

• Cut cake horizontally into 3 layers. Place bottom cake layer on serving plate; spread with layers of 1/4 cup of the fruit spread and 1 cup of the whipped topping. Cover with middle cake layer.
• Repeat layers of fruit spread and whipped topping; top with remaining cake layer. Frost top of cake with remaining whipped topping.
• Refrigerate 1 hour or until ready to serve. Top with raspberries just before serving. Garnish with fresh mint leaves, if desired. Store leftover cake in refrigerator.

Steps:

• Beat pudding mix and milk in large bowl with whisk 1 min. (Pudding will be thick.) Fold in 2 cups COOL WHIP, then 1/2 cup raspberries.
• Stack cake layers on plate, spreading pudding mixture between layers. Run spatula around side of cake to smooth edges of filling.
• Top with remaining COOL WHIP and raspberries as shown in photo.