Sweet Easy Angel Food Cake Parfaits Recipes

Steps:

• 1. Lightly rinse and pat dry the berries.
• 2. Tear the angel food cake into bite-sized chunks (no need to be even).
• 3. Start with placing half of the cake chunks in bottom of container.
• 4. Sprinkle a layer of strawberries (or raspberries) and blueberries.
• 5. Spread half of Cool Whip over berries.
• 6. Repeat steps 3-5. Decorate top with leftover berries. Serve :-)

Steps:

• Drizzle cake cubes with framboise and toss to combine.
• Using a hand held mixer, beat together the cream, sugar, cocoa powder and vanilla until stiff peaks form. Keep cold until ready to serve.
• Place a few cubes of the angel food cake in the bottom of 4 parfait glasses. Top with a few tablespoons of the chocolate cream, a few tablespoons of raspberries and a little grated chocolate. Repeat to make 4 layers, ending with chocolate cream. Garnish with a few raspberries and grated chocolate.

Steps:

• Sift flour and 1/2 cup sugar together four times; set aside. In a bowl, combine egg whites, cream of tartar, extracts and salt; beat on high until soft peaks form but mixture is still moist and glossy. Add remaining sugar, 1/4 cup at a time, beating well after each addition. Sift flour mixture, a fourth at a time, over the egg white mixture; fold in gently, using about 15 strokes for each addition. Spoon batter into an ungreased 10-in. tube pan (pan will be very full). Bake at 375° for 35-40 minutes or until top crust is golden brown and cracks feel dry. Immediately invert cake in pan to cool completely. Loosen sides of cake from pan and remove.

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:

• In 2 parfait glasses or dessert bowls, alternate layers of cake, fruit, yogurt and almonds.
• Top each serving with almonds. Serve immediately.

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. or until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
• Stir pineapple into gelatin. Refrigerate 15 min. Meanwhile, cut cake into 1-inch pieces.
• Add COOL WHIP to gelatin mixture; whisk just until blended. Layer half each of the cake pieces and gelatin mixture in 12 parfait glasses; repeat layers. Refrigerate 30 min.