Angel Food Pudding Cake With Berries Recipes

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ANGEL FOOD PUDDING CAKE WITH BERRIES



Angel Food Pudding Cake with Berries image

Red, white and blue -- all the way through! Layers of angel food cake, fresh berries and pudding -- a cool dessert to beat the summer heat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 24

Number Of Ingredients 9

1 box Betty Crocker™ angel food cake mix
1 1/4 cups water
1/4 cup red, white and blue sprinkles
4 containers (6 oz each) Yoplait® Original strawberry yogurt
1 container (12 oz) Cool Whip frozen whipped topping, thawed
1 box (4-serving size) vanilla instant pudding and pie filling mix
2 cups chopped fresh strawberries
1 cup fresh blueberries
1 1/2 cups sliced fresh strawberries

Steps:

  • Move oven rack to middle position. Heat oven to 350°F.
  • In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds, then on medium speed 1 minute. Stir in sprinkles. Pour batter into ungreased 10-inch tube pan.
  • Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, at least 1 hour. Run knife around edges; turn cooled cake out onto cooling rack.
  • In large bowl, beat yogurt, 1 1/2 cups of the whipped topping, and the pudding with whisk until well blended. Cut cake in half. Tear one of the halves into bite-size pieces. Place pieces in bottom of 13 x 9-inch pan. Sprinkle 1 cup of the chopped strawberries evenly over cake. Pour and spread half the yogurt filling on top. Tear other cake half into bite-size pieces. Repeat layers with remaining cake pieces, chopped strawberries and yogurt filling. Refrigerate 2 hours.
  • When ready to serve, spread remaining 3 cups whipped topping on top of cake. Decorate top of cake using blueberries to form a large star in center and sliced strawberries around edges.

Nutrition Facts : Calories 170, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 22 g, TransFat 0 g

ANGEL FOOD PUDDING CAKE / ANGEL LUSH WITH PINEAPPLE



Angel Food Pudding Cake / Angel Lush With Pineapple image

You can use any flavour pudding, fruit etc. I also use Mandarin oranges with shaved bits of chocolate. Delicious and easy dessert.

Provided by peachez

Categories     Dessert

Time 8h10m

Yield 1 cake

Number Of Ingredients 4

1 angel food cake, prepared
1 (5 1/8 ounce) box vanilla instant pudding mix
1 (20 ounce) can crushed pineapple, in it own juice, drained, reserving juice
1 (8 ounce) container whipped topping, thawed (I use Cool Whip )

Steps:

  • Slice cake into 3 rings, set aside.
  • Stir dry pudding mix with reserved pineapple juice. Fold in pineapple, then whipped topping. Frost each ring top as you rebuild cake. Frost outside of cake with remaining mixture.
  • Chill for 8 hours.

Nutrition Facts : Calories 3035.8, Fat 56.4, SaturatedFat 34.1, Cholesterol 182.4, Sodium 5442.3, Carbohydrate 603.7, Fiber 5.7, Sugar 417.8, Protein 46.4

OUTRAGEOUS LEMON BERRY TRIFLE



Outrageous Lemon Berry Trifle image

I needed to make a dessert last minute for a party and went through my cupboards and found instant lemon pudding mix so I came up with this recipe. It was so tasty and delicious.

Provided by cookiequeen

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 1h20m

Yield 20

Number Of Ingredients 10

2 cups heavy whipping cream
2 cups milk
2 (3.4 ounce) packages instant lemon pudding mix
2 tablespoons lemon juice
2 cups heavy whipping cream
¾ cup confectioners' sugar
1 dash vanilla extract
1 (9 inch) angel food cake, cubed
3 cups sliced fresh strawberries
2 cups fresh blueberries

Steps:

  • Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
  • Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
  • Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 291.3 calories, Carbohydrate 30.2 g, Cholesterol 67.2 mg, Fat 18.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 282.7 mg, Sugar 8.5 g

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