angel food cake/pudding recipe?

Question

does anyone have any angel food cake/pudding recipes, other than the basic, angel food, chocolate pudding, with cool-whip on top?
thanks

Answer 1

the best angel cake surprise

INGREDIENTS
1 (10 inch tube pan) angel food cake
1 (3 ounce) package strawberry flavored gelatin
1 (15 ounce) can sliced peaches
3 bananas
1 (5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple, drained
DIRECTIONS
Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).
Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan. Drain the peaches and pour the juice over the gelatin in the pan. Slice bananas on top of gelatin. Arrange peach slices on top of banana slices. If desired, add crushed pineapple.
Prepare instant pudding according to instructions on box and spread evenly over fruit.
Spread whipped topping on top of the pudding. Try to keep the layers separate.
Refrigerate at least 2 hours before serving.

Answer 2

Pineapple Cheese Pie 2/3 cup graham cracker crumbs 4 ½ teaspoons sugar 3 Tablespoons butter, melted Filling 4 ounces cream cheese softened 2 tablespoons sugar ½ cup heavy whipping cream, whipped 1 can (8 ounces) unsweetened crushed pineapple well drained Combine graham cracker crumbs, sugar and butter, press onto bottom and up the sides of an 8 inch pie pan. Refrigerate while preparing filling. In a small mixing bowl beat cream cheese and sugar until smooth. Fold in whipped cream and pineapple. Spoon into crust. Refrigerate for at least 3 hours or until firm.

Answer 3

How about this recipe for "Chocolate Angel Food Cake"?

It has been Patrick Doyle's birthday tradition in his family for over 70 years, and it all started with his grandmother.

Answer 4

Spring Trifle with angel food cake
1 angel food cake
4 cups mixed berries
4 Tablespoons rum
2 small boxes sugar-free, fat-free instant lemon pudding
4 cups low-fat milk
Light cool whip for topping
Additional fruit for garnish

Cut cake into bite sized cubes.

Prepare instant pudding according to directions. Fold in rum just before the pudding sets. Refrigerate until well-chilled.

Line the bottom of trifle dish with cake cubes. Arrange a third of the fruit as desired. Top with a third of the pudding mixture over the fruit. Repeat twice with additional cake, fruit, and pudding in that order.

Decorate with whipped topping.

NOTE: I got this recipe from the Orlando Sentinel "WESH Channel 2 Cooks". There is an angel food cake recipe elsewhere on my site, if you want to make it. The recipe called for a purchased one, but I made mine. I used strawberries and blueberries when I made this one. I also mixed up the pudding and put it in the fridge for four minutes and then stirred in the rum. I refrigerated it while I prepared the fruit and then put it together and topped it with light cool whip (instead of the "Far-free whipped topping" it specified.) It was really quite refreshing
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Angel Food Pineapple Trifle

1 can pineapple tidbits

2 packages instant vanilla pudding

3 cups milk

8 ounces sour cream

8 ounces cool whip, thawed

1 prepared angel food cake, cubed

Drain pineapple tidbits, reserving 1 cup juice; set aside. Combine instant pudding mix, 1/2 cup reserved juice, and
milk in a large mixing bowl; beat at a low speed with an electric mixer 2 minutes or until thickened. Fold in sour cream and pineapple tidbits.

Place 1/3 of cake cubes in bottom of a 16 cup glass bowl. Drizzle with 2 to 3 tablespoons remaining reserved pineapple juice. At this point I also drizzle a generous plenty of rum. Spoon 1/3 of the pudding mixture over cake. Repeat procedure twice, ending with pudding mixture. Cover and chill at least 3 hours. Just before serving, spread top with whipped topping. Garnish, if desired with mint leaves and pineapple slices. Yield: 12 Servings
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ELEGANT CHERRY TRIFLE PUDDING

10 to 12 inch angel food cake, cut in 1 inch squares
1 can cherry pie filling
15 oz. can crushed pineapple, undrained
1 sm. pkg. instant vanilla pudding mix
1 3/4 c. milk
1 c. sour cream
1/4 c. sherry
1 c. heavy cream whipped into stiff peaks, or Cool Whip
1/4 c. toasted almonds for garnish

Layer 1/3 of the cake squares into trifle bowl or large clear bowl. Combine cherry pie filling and pineapple. Spoon 1/2 of the fruit over the cake. Top with 1/3 of the cake squares. Top these with remaining fruit, then remaining cake squares. Press cake into an even layer over fruit. Combine pudding mix, milk, sour cream and sherry. Pour this over cake, allowing pudding to run to the lower layers. Refrigerate overnight. Before serving, decorate with whipped cream. Layer and sprinkle almonds over. Nice to serve at Christmas. Serves 12.