Strawberry Angel Food Trifle Recipe 435

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.

Steps:

• Whisk lemon pudding mixes and almondmilk together for 2 minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
• Cut angel food cake into small, bite-sized pieces. Set aside.
• In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
• Layer half of the angel food cake in the bottom of a large bowl or trifle dish.
• Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
• Repeat layers.
• Garnish with fresh strawberries and lemon slices if desired.
• Keep refrigerated until ready to serve.

Steps:

• Prepare and bake cake mix according to package directions; cool completely. In a large bowl, dissolve gelatin and 3/4 cup sugar in boiling water. Mash half of the strawberries; add to gelatin mixture. Refrigerate until slightly thickened, about 1 hour. Slice remaining strawberries; stir into the gelatin., Cut cake into 1-in. cubes. Place half in a 3-qt. trifle or glass bowl. Top with half of the gelatin mixture. Repeat. Cover and refrigerate until set, about 4 hours. In a bowl, beat cream until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Spoon over gelatin.

Steps:

• Place the strawberries and sugar in a saucepan. Heat gently until the strawberries are soft and the sugar has dissolved. Allow the juices to reduce slightly, until they have the consistency of a thin syrup. Let cool.
• Tear fist-sized pieces from the angel-food cake and use them to line the bottom of a large, clear bowl or trifle dish. Cover with a layer of Greek yogurt and a layer of strawberries in syrup, filling in any holes in the previous layer. Add another layer of cake and continue building until all the ingredients have been used, ending with a few spoonfuls of yogurt and strawberries as a garnish.

Steps:

• Cut cake into small cubes and place in bowl.
• Clean and slice strawberries.
• Stir into cake.
• Note: Do not sweeten strawberries.
• Fold in Cool Whip and refrigerate until ready to serve.

Steps:

• Slice and quarter strawberries, reserving a few for garnish.
• Add sugar to taste.
• Cover and refrigerate overnight.
• Cream sugar and cream cheese.
• Add whipped topping and beat until light and fluffy.
• Drain about 3/4 of the liquid produced from soaking the berries; pour the glaze over and stir.
• Slice cake into 2-inch pieces.
• Fill a trifle dish or 9-inch deep glass bowl, with layers of the cake, strawberries and then the cream cheese mixture.
• Garnish with reserved strawberries.
• Refrigerate at least six hours before serving.

Steps:

• Make FF pudding mix according to directions just before you start to assemble.
• fold together the pudding and Cool Whip.
• Find a pretty, clear glass bowl, and layer trifle.
• 1st layer cake, 1 cups strawberries cut up, layer of pudding, layer of cake, etc.
• mix jello with 2 cup of hot water.
• pour over Cake and berries.
• Cool.
• Next pour pudding, and Cool Whip mix and Garnish with a couple of strawberries.
• Its a beautiful dessert.
• serve after cooling.
• but its really better the next day.

Steps:

• Cut up the angel food cake into 1-inch size pieces.
• In a trifle bowl, layer the bottom with half of the angel food cake pieces.
• Spread half of the container of Cool Whip over the angel food cake layer.
• Spread half of the strawberries over the Cool Whip layer.
• Shave dark and white chocolate over the strawberries.
• Repeat steps 2-5 one more time.