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Results 1 - 10 of 19 for peach angel food dessert
Tear angel food into bite size pieces and ... pudding mixture over the cake. Arrange desired fresh fruits on top of pudding mixture. Refrigerate.
Make 3 to 4 hours ahead of time. Set Jello according to package directions using 2 cups boiling water. Cool slightly, then add frozen ...
Mix Eagle Brand sweetened condensed milk, water, pudding mix. Beat and chill. Cut cake into slices, put half on bottom of pan. Mix extract ...
Beat pudding, milk and water ... mixture. Cut 1 angel food or pound cake into small ... Continue layering in order. Garnish with remainder of pudding.
Preheat oven to 325°F. Dump ... sprinkle 1 can angel flake coconut. Over coconut, sprinkle ... melted butter. Bake at 325°F for 55 to 60 minutes.
Crumble angel food cake in a 9 x ... milk to the peach juice to make 3 cups, ... on Cool Whip. Refrigerate 2 hours. Cut into squares and serve.
(Nickels - Fat and cholestrol ... on cake. Add Peach Topping. Cook water, sugar and ... temperature. Add sliced peaches. Pour on cake. Refrigerate.
Break cake in bite size pieces, spread in dish. Dissolve Jello, using only 2 cups water. Add sliced peaches, pour over cake, let congeal, ...
Break cake into chunks in ... directed, but substitute peach juice for part water. Pour ... cover with Cool Whip. Refrigerate until ready to use.
Mix pudding and milk, stir ... bowl 1/3 cubed angel food cake, pudding and fruit. Top completed bowl with a sprinkle of chosen topping of nuts.
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