Angel Whip Recipes

ANGEL WHIP

Steps:

• Basic Directions: Prepare fruit-flavored jello as package directs but use only 1-1/2 cups of water. Substitute the reserved, drained fruit juice for an equal part of the water. Chill in the small bowl of electric mixer (or 1-1/2-quart bowl) until firm.
• With electric mixer at low speed and with chilled beaters, beat jello until it is broken into small pieces. Beat in the evaporated milk at high speed until mixture fills bowl.
• Variations:
• Fold a drained 9-ounce can of crushed pineapple into lime-flavored Angel Whip. Chill.
• Spoon orange-flavored Angel Whip into dessert glasses with 1 cup drained peach slices (fresh, frozen or canned. Chill. Or use drained mandarin orange slices.
• Fold a 10-ounce package frozen raspberries, drained, into raspberry- flavored Angel Whip. Good spooned into sponge cake dessert cups, available at the supermarket and topped with additional raspberries.
• Fold 1 package frozen, drained, strawberries into strawberry-flavored Angel Whip, chill.
• Fold 1 cup drained cut-up mixed fruit (fresh, frozen or canned) into lime-flavoredAngel Whip. Chill in a 5-cup ring mold or 8-inch square pan.
• Fold 1 pound and 4 ounces frozen cherries (pitted and well drained), into cherry flavored Angel Whip. Chill. For cola-flavored Angel Whip prepare jello with 1/2 cup water and 1 cup Coke or Pepsi, or any cola of choice.
• Make a parfait, layering chocolate wafer crumbs and lime-flavored Angel Whip into parfait glasses. Chill.
• Any flavor Angel Whip makes a good pie filling for a prepared crumb crust.

STRAWBERRY ANGEL FOOD CAKE

Steps:

• Wash and cut fresh strawberries into bite-size pieces. Freeze until ready to use.
• Chill in the refrigerator for at least 4 hours or until fully set.

STRAWBERRY ANGEL FOOD DESSERT

Steps:

• Crumble the cake into a 9x13 inch dish.
• Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
• In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

NO-BAKE STRAWBERRY ANGEL FOOD CAKE WITH WHIPPED CREAM

Steps:

• First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they're not rock hard, and the Cool Whip will incorporate better if it's a little soft.
• Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
• Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
• Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
• Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
• Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you're serving the dessert in a trifle or glass bowl.
• Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it's not set.
• To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.