Cool Whip Angel Food Berry Cake Recipes

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BERRY TRIFLE



Berry Trifle image

This dessert is great for parties. Its presentation is pretty, and it's even better to eat! Any combination of frozen berries may be used. Garnish with chopped nuts.

Provided by IRON CHEF

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 2h

Yield 18

Number Of Ingredients 9

1 (10.75 ounce) package prepared pound cake, cubed
1 (10 ounce) package frozen blueberries
1 (10 ounce) package frozen raspberries
1 (10 ounce) package frozen blackberries
2 tablespoons praline liqueur
1 (5 ounce) package instant vanilla pudding mix
½ cup milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
  • In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 39.4 g, Cholesterol 44.9 mg, Fat 7.7 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 209.5 mg, Sugar 31.1 g

BLUEBERRY ANGEL FOOD DESSERT



Blueberry Angel Food Dessert image

This is a very cool and refreshing dessert. The angel food cake makes it very light. We love it in the summertime!

Provided by JenInCalifornia

Categories     Desserts

Time 1h15m

Yield 10

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (9 inch) angel food cake, cut into 1-inch cubes
1 (16 ounce) can blueberry pie filling

Steps:

  • Mix cream cheese and confectioners' sugar until smooth; add whipped topping and continue to stir until smooth. Fold the angel food cake squares into the cream cheese mixture; spread into a small casserole dish. Spread blueberry pie filling over the cake mixture.
  • Refrigerate dish until the chilled, at least 1 hour.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 57.2 g, Cholesterol 24.6 mg, Fat 13.8 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 9.8 g, Sodium 332.1 mg, Sugar 33.9 g

TRIPLE BERRY ANGEL FOOD CAKE ROLL (A RED, WHITE AND BLUE DESSERT) + VIDEO



Triple Berry Angel Food Cake Roll (a Red, White and Blue dessert) + VIDEO image

This Triple Berry Angel Food Cake Roll is an easy red, white and blue dessert (or just red and white!) for the 4th of July or Canada Day, or any day! Perfect with fresh summer strawberries, raspberries and blueberries ? Includes step by step recipe video.

Provided by Ashley Fehr

Categories     Dessert

Time 40m

Number Of Ingredients 8

1 Angel Food Cake mix (plus ingredients to prepare)
1/4 cup + 3/4 cup powdered sugar (divided)
8 oz light cream cheese (room temperature)
1 1/2 cups heavy cream (35%)
1 teaspoon vanilla
1 1/2 cups fresh strawberries (diced)
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries

Steps:

  • Preheat oven to 350 degrees F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.
  • Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case.
  • Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily.
  • Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.)
  • In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.
  • Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).

Nutrition Facts : Calories 342 kcal, Carbohydrate 51 g, Protein 5 g, Fat 14 g, Sugar 37 g, SaturatedFat 9 g, Cholesterol 51 mg, Sodium 411 mg, Fiber 2 g, ServingSize 1 serving

COOL WHIP ANGEL FOOD-BERRY CAKE



COOL WHIP Angel Food-Berry Cake image

Not a baker? Not a problem! This COOL WHIP Angel Food-Berry Cake starts with a prepared cake-and gets more delicious as you add the toppings!

Provided by My Food and Family

Categories     Home

Time 5m

Yield Makes 12 servings.

Number Of Ingredients 3

1 prepared round angel food cake (10 oz.), cut into 12 slices
1-1/2 cups thawed COOL WHIP Whipped Topping
2 cups assorted fresh berries (sliced strawberries, raspberries, blueberries)

Steps:

  • Place 1 cake slice on each dessert plate.
  • Top with COOL WHIP and berries.

Nutrition Facts : Calories 100, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

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