Strawberry Angel Delight Recipe 465

Steps:

• Cream together cream cheese and white sugar in a bowl until smooth. Stir in sour cream, almond extract, and 1/2 teaspoon vanilla extract.
• Fold remaining 1 teaspoon vanilla extract and confectioners' sugar into thawed whipped topping in a separate bowl until thoroughly combined.
• Gently fold the whipped topping mixture into the cream cheese mixture until combined.
• Layer the bottom of a glass serving bowl with 1/4 angel food cake pieces. Top with 1/4 cream mixture and a layer of strawberries; continue layering three more times until all the cake and cream mixture is used. Finish with a layer of strawberries. Chill until ready to serve.

Steps:

• Tear angel food cake into chunks and place in bottom of 13 x 9" dish. Prepare pudding as directed on box and spoon over cake. Mix Jello with boiling water and stir until completely dissolved, then pour over frozen strawberries. After strawberries have thawed, pour over cake and pudding. Top with Cool Whip. Decorate with fresh strawberries. Refrigerate.

Steps:

• 1. Make your Strawberry Jello as usual, using only 3 1/2 cups of water. Set aside and cool. Do not let it gel! Slice strawberries and pour 1/2 cup of sugar over them, stirring to coat. Set aside.
• 2. In a clear bowl, layer chunked up Angel Food cake, cooled Jello and 2 cups of the sliced strawberries. Add rest of cake, and layer again, ending with the entire carton of Cool Whip. Let set for two hours or longer.
• 3. Remember - this recipe can be made totally sugar free.

Steps:

• 1. Wash and slice strawberries. Mix strawberries in glaze until well covered.
• 2. Mix cream cheese, sugar and pudding until well blended. Fold Cool Whip into cream cheese and mix well.
• 3. Crumble cake (or cut cake into 1" cubes) and place in bottome of 9x13 dish.** Mash cake flat with hands.***
• 4. Cover cake with cream cheese mixture
• 5. Top off with strawberries
• 6. Chill until cream cheese mixture has set
• 7. **Any dish can be used. Using multiple layers in a large glsss bowl is very pretty ***Help make even layer when making multiple layers

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.

Steps:

• Tear angel food cake into bite-sized pieces and place in bottom of large oblong cake pan.
• Dissolve gelatin as per directions on box.
• Wash strawberries--remove stems.
• Slice berries and fold into gelatin.
• Pour berries and gelatin over cake pieces and refrigerate 2-3 hours until gelatin has set.
• Place dollops of whipped topping over desert or spread evenly over entire mixture.
• Top with fresh mint for decoration.

Steps:

• Crumble the cake into a 9x13 inch dish.
• Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
• In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.