Jell O Angel Lush Recipes

Steps:

• Mix pineapple and dry pudding mix. Gently stir in COOL WHIP.
• Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• Refrigerate 1 hour. Top with berries.

Steps:

• In a small bowl, beat pineapple and pudding mix until well combined. Fold in whipped topping. Chill until ready to assemble., To fill angel food cake, slice cake horizontally into three layers. Fill and top layers with filling. Top with berries., To fill individual sponge cakes, spoon filling into cakes and top with berries., For parfaits, layer cubed angel food cake, filling and 2 cups berries in 12 dessert glasses.

Steps:

• 1. Mix pineapple and dry pudding mix. Gently stir in Cool Whip®.
• 2. Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• 3. Refrigerate 1 hour. Top with berries.

Steps:

• Heat oven to 375ºF.
• Prepare cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. (Note: If baking in batches, refrigerate remaining batter in bowl until ready to pour into lined muffin cups and bake.) Cool cupcakes in pans 10 min. Remove to wire racks; cool completely.
• Mix pineapple and dry pudding mix in medium bowl until blended. Gently stir in COOL WHIP; spread onto cupcakes.
• Top with berries.

Steps:

• Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, about 30 minutes.
• In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In small bowl, place gelatin, and add boiling water; beat with whisk until blended. Stir occasionally about 2 minutes or until mostly dissolved. In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Stir in dissolved gelatin. Let stand 5 minutes, stirring occasionally.
• In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
• Pour pudding mixture over cream cheese layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; carefully spread until even. Refrigerate 5 hours.
• When ready to serve, sprinkle orange segments on top. Cut into 6 rows by 3 rows. Cover and refrigerate any remaining pieces.

Steps:

• For THE FILLING
• Mix pineapple and dry pudding mix. Stir in COOL WHIP.
• Now, YOU CHOOSE!
• Parfaits: Cube cake. Layer in 12 parfait glasses alternately with filling and berries. Makes 12 servings.
• Cake: Cut cake into 3 layers. Stack on plate, spreading filling between layers and on top of cake. Top with berries. Makes 10 servings.
• Individuals: Spoon filling into dessert shells; top with berries. Makes 12 servings.

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:

• 1. Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping
• 2. Stack cake layers on plate, spreading pudding mixture between layers and on top of cake. (I also iced the sides)
• 3. Refrigerate 1 hour or until ready to serve.
• 4. Top with seasonal berries (I used all strawberries)

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min.; stir in COOL WHIP. Refrigerate until ready to serve.
• Cut cake into 18 cubes; thread onto 18 skewers alternately with fruit.
• Serve with pudding mixture.