Best 15 Angel Delight Recipes

CHERRY ANGEL DELIGHT

Steps:

• Cut or tear cake into 1/2-in. pieces to measure 8 cups. Place half the cake cubes in a 9-in. square dish. Set aside 1/3 cup of pie filling; spread remaining filling over cake. Top with remaining cake cubes. , Combine the pudding mix, milk and sour cream. Spoon over cake. Cover and chill. To serve, cut into squares and top with reserved cherries.

STRAWBERRY ANGEL DELIGHT

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.

BERRY ANGEL DELIGHT

Steps:

• In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Gently stir in yogurt.
• Place cake pieces in large bowl; gently stir in yogurt mixture. In medium bowl, gently mix berries.
• Spoon half of the cake mixture into 9-inch springform pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hours or overnight.
• Run metal spatula carefully along side of dessert to loosen; remove side of pan. Cut dessert into wedges.

ANGEL FOOD DELIGHT

Steps:

• In a large bowl, fold whipped topping into chocolate sauce just until blended. Split cake horizontally into three layers; place one layer on a serving plate. Spread with a fourth of the topping mixture and a fourth of the toffee bits. Repeat layers. Top with remaining cake layer. , Frost the top and sides with remaining topping mixture; sprinkle with remaining toffee bits. Cover and refrigerate for 4 hours. Refrigerate leftovers.

STRAWBERRY ANGEL DELIGHT RECIPE - (4.6/5)

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.

ANGEL FOOD CREAM DELIGHT

Steps:

• Cut off top of cake 1 inch down from top. Scooping carefully, make a tunnel in bottom part of cake, 1 inch from sides and bottom.
• Mix dry pudding mix and pineapple (including juice) and let stand.
• Whip 1 cup of cream, add nuts, sliced berries and pineapple mixture, folding completely.
• Sprinkle rum around inside cake tunnel and cake top,.
• Fill tunnel with cream mixture and replace top on cake, pressing gently to seal.
• Whip remaning cream and add remainder of filling that didn't fit into the cake. (Hopefully you have some left!)
• Frost cake and decorate with whole berries and pecans.

ANGEL FOOD DELIGHT (OR SEX IN A PAN)

Steps:

• Cut cake into cubes and place in the bottom of a 9 x 13 pan, squeezing cake together to fit into one layer. Drizzle the alcohol over the cake, if using.
• Prepare the chocolate pudding as directed on the package using 2 cups milk. Pour the pudding evenly over the cake.
• Whip the cream with the sugar until firm peaks are formed, do not overbeat. Spread the whipped cream evenly over the pudding.
• Crush the candy bars between wax paper using a rolling pin. Cover the whipped cream completely with the crushed chocolate bars. Drizzle melted chocolate using a spoon over the topping in a criss cross pattern.
• Refrigerate several hours or overnight before serving.

CHAMORITAMOMMA'S STRAWBERRY ANGEL DELIGHT

Steps:

• In a medium bowl, dissolve the package of Jell-O with the water. If the strawberries aren't sweet, add 1 tablespoon of sugar. Add the package of thawed berries to the jell-o mixture and stir to combine well. Set this into the refrigerator.
• Meanwhile, tear the Angel Food cake into chunky pieces and lay at the bottom of a 9x13-inch baking dish; set aside.
• Once the jell-o mixture is slightly set, but not totally congealed, fold in the tub of Cool Whip and stir to combine. Pour this mixture over top of the Angel food cake, using a spoon to work the berry mixture in and around the cake pieces; using all of the jell-o mixture.
• Cover and return back to the refrigerator until completely set. Garnish with more whip cream and fresh strawberries.
• NOTES: This can also be turned into a healthier dessert by using Sugar-Free and Fat-Free ingredients.
• Prep time is fast! Cooking time is actually time for jell-o to slightly set and then finally congeal.
• ENJOY!

STRAWBERRY ANGEL FOOD DELIGHT

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.

ANGEL'S DELIGHT

Steps:

• To make the angel hair, combine sugar, corn syrup and water in a medium saucepan. Place over high heat and cook, swirling pan occasionally, until the mixture reaches 305 degrees on a candy thermometer. Immediately remove from heat and plunge the bottom of the pan into cold water. Let stand until mixture thickens, about 5 minutes. Place a large sheet of parchment paper on a work surface. Hold 2 forks in 1 hand and dip the tines into the syrup. Rapidly wave the forks back and forth over the parchment paper, letting the thin, fine strands fall on the paper. Repeat with remaining syrup. Set aside.
• Thinly slice the strawberries. Either use a small heart-shaped cutter to cut hearts out of strawberry slices or trim them into heart shapes with a small knife. Set aside.
• To make the cake, preheat oven to 375 degrees. Butter 4 1-cup ramekins and coat with sugar. Set aside. Place chocolate, butter and salt in a double boiler. Heat over medium heat, stirring occasionally until melted. Remove from heat, add cocoa and whisk until smooth. In separate bowl, whip egg whites on medium speed until foamy. Add sugar, turn speed to high and whip to stiff peaks. Very gently fold chocolate into egg whites. Spoon the mixture into the molds until they are 3/4 full (this may not take all of the batter). Bake until puffed and browned but still liquid in the center, about 5 to 6 minutes.
• Run a small knife inside the rim of the molds to loosen. Invert the cakes onto the center of each of 4 plates. Wrap some of the angel hair around each of the cakes. Scatter a few of the strawberry hearts over the angel hair. Serve immediately.

STRAWBERRY ANGEL DELIGHT

Steps:

• Dissolve gelatin in boiling water.
• Stir in ice cream until melted.
• Add strawberries and cake broken into small pieces.
• Chill until set.
• Slice in squares.
• Top with whipped cream.

ANGEL FOOD PINEAPPLE DELIGHT

Steps:

• Spray 13 x 9 cake pan with Pam, prepare angel food cake mix by emptying dry cake mix in bowl, add can of crushed pineapple, bake in 350 degree oven for 35-40 minutes. Let cool, while cooling go and toast coconut. After cake is cool top with Cool Whip and toasted coconut. Enjoy your guests will love this cake very light, wont fill you up.

FARRAH'S STRAWBERRY ANGEL DELIGHT

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

BERRY ANGEL DELIGHT

Steps:

• 1. Beat whiping cream and sugar in chilled med. bowl with electric mixer on high speed until stiff peaks form. Fold in yogurt. 2. Place cake pieces in large bowl; fold in yogurt mixture. Gently mix berries together in med. bowl. 3. Spoon half the cake mixture into 9" spring-form pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hrs. or overnight. 4. Run metal spatula carefully along side of dessert to loosen; remove side of pan. Cut dessert into wedges.

BERRY ANGEL DELIGHT

Steps:

• In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Gently stir in yogurt.
• Place cake pieces in large bowl; gently stir in yogurt mixture. In medium bowl, gently mix berries.
• Spoon half of the cake mixture into 9-inch springform pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hours or overnight.
• Run metal spatula carefully along side of dessert to loosen; remove side of pan. Cut dessert into wedges.