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Results 71 - 80 of 196 for angel box cake
71. LEMON ANGEL CAKE
Filling: At least 1 hour ... To assemble: Slice cake horizontally into 3 layers. Put ... layer. Frost the top and sides with the whipped topping.
72. ANGEL CUSTARD
Pinch off pieces of cake and spread in bottom of ... of pie filling, coconut and Dream Whip. Repeat. Top with Dream Whip, coconut and cherries.
73. LEMON ANGEL BARS
Mix cake mix with coconut. Add pie ... remaining ingredients and frost bars. Sprinkle with coconut if you like. I use more cream cheese then 8 ounce.
Tear cake into small pieces. Fold in ... pan. Spread whipped topping on top and sprinkle with coconut. Cover with plastic wrap and refrigerate.
Do not drain pineapple. Combine angel food mix with undrained pineapple. ... equally well using a 20 ounce can of cherry pie or peach pie filling.
Tear cake into pieces and place in ... with pie filling. MUST be made in advance and should stand at least 24 hours before cutting and serving.
Dissolve jello in water and ... well. Pour over cake that has been broken into ... in. cake pan. Refrigerate, keeps well if made the day before.
Mix pudding and Cool Whip. Pour between slices. Pour gel on top; let drip over sides. Add sliced strawberries to gel.
Dissolve gelatin in boiling water; ... then fold in cake cubes and strawberries. Put in ... pan. Chill until firm, about 3 hours. Cut in squares.
Make cake according to directions. Cool. Make ... thin lemon rounds and fresh mint leaves. Serves 12. 229 calories, no fat, 2 mg. cholesterol.
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