Jell O Angel Lush Recipes

ANGEL LUSH WITH PINEAPPLE

Steps:

• Mix pineapple and dry pudding mix. Gently stir in COOL WHIP.
• Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• Refrigerate 1 hour. Top with berries.

ANGEL LUSH WITH PINEAPPLE FROM DOLE®

Steps:

• Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
• Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries.

ANGEL LUSH & PINEAPPLE CAKE

Steps:

• 1. First mix the pineapple & dry pudding mix together. Gently stir in the COOL WHIP.
• 2. Next stack cake layers on a plate. Spread the pudding mixture between each layer & on the top.
• 3. Then place in the refrigerator for about 1 hour. Top with the berries & serve.

JELL-O® ANGEL LUSH

Steps:

• 1. Mix pineapple and dry pudding mix. Gently stir in Cool Whip®.
• 2. Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• 3. Refrigerate 1 hour. Top with berries.

STRAWBERRY ANGEL DELIGHT LUSH DESSERT RECIPE

Steps:

• Whisk corn starch and water together in a small bowl or liquid measuring cup.
• Add the corn starch mixture together with the sugar in a medium saucepan.
• Mix in the strawberry purée.
• Bring the mixture to a boil over low to medium heat, constantly stirring with a spatula. Once the mixture boils, cook for 3 to 5 more minutes, or until your sauce thickens up and turns a deep ruby red.
• Then remove your strawberry sauce from the heat and allow it to cool. I like to put mine in the freezer, stirring occasionally, while I go about making the filling and preparing my crust.
• Add the Dream Whip, milk, and vanilla to a large mixing bowl.
• Whisk them together, according to package directions, 'til the mixture begins to form soft peaks. It'll take about 4 minutes.
• In a separate bowl, whip the cream cheese well. Then add both the cream cheese and the powdered sugar to the Dream Whip mixture.
• Whisk for about 3 to 5 minutes, or 'til smooth and creamy.
• Slice the angel food cake into 1-inch cubes, and spread those cubes in the bottom of a 9×13 baking dish.
• Spread the creamy Dream Whip filling over the angel food cake.
• Once the sauce has cooled, mix the sliced strawberries into the sauce.
• Then spread that wonderful strawberry sauce over the Dream Whip filling.
• Cover and chill it in the fridge for at least 4 hours, or overnight if possible, before serving.

NO BAKE STRAWBERRY LUSH DESSERT

Steps:

• Be sure to set out your cream cheese ahead of time, so it can soften. Then wash the strawberries, hull them, and prepare them, so they're ready to go.
• To make the Dream Whip filling, add the Dream Whip, milk, and vanilla to a large mixing bowl.
• Whisk them together, according to package directions, 'til the mixture begins to form soft peaks. It'll take about 4 minutes.
• In a separate bowl, whip the cream cheese well.
• Then add both the cream cheese and the powdered sugar to the Dream Whip mixture, and whisk for about 3 to 5 minutes, or 'til smooth and creamy.
• To mix up the vanilla pudding, add both pudding mixes and the milk to a clean mixing bowl.
• Whisk them together for about 2 minutes, and let sit for 3 to 5 more minutes. The pudding will thicken up more as it sits.
• Layer vanilla wafers on the bottom of a 9×13 baking dish.
• Spread the vanilla pudding over the vanilla wafers.
• Add a layer of sliced strawberries on top of the pudding.
• Then add a final layer of Dream Whip on top of the strawberries.
• Cover and refrigerate your strawberry shortcake lush for at least 4 hours before serving.
• When you're ready to serve the dessert, sprinkle chunked strawberries and cookie crumbs all over the top of the Dream Whip cream cheese layer.
• Then just scoop and serve! You can even add a dollop of whipped topping.
• Be sure to store this in the fridge if not serving right away. Keep any leftovers in the fridge, as well.

ANGEL LUSH...MAKE IT YOUR WAY!

Steps:

• In a small bowl, beat pineapple and pudding mix until well combined. Fold in whipped topping. Chill until ready to assemble., To fill angel food cake, slice cake horizontally into three layers. Fill and top layers with filling. Top with berries., To fill individual sponge cakes, spoon filling into cakes and top with berries., For parfaits, layer cubed angel food cake, filling and 2 cups berries in 12 dessert glasses.

ANGEL LUSH

Steps:

• Mix pineapple and dry pudding mix in medium bowl with whisk until blended. Stir in COOL WHIP.
• Stack cake layers on plate, filling layers and topping dessert with pudding mixture.
• Refrigerate 1 hour. Top with berries just before serving.

LUSCIOUS LIME ANGEL SQUARES

Steps:

• In a small bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a 13x9-in. dish coated with cooking spray; set aside., In a small bowl, beat cream cheese until smooth. Beat in the sugar, lemon juice and zest. Add gelatin mixture; beat until combined. Fold in 1-1/2 cups whipped topping. , Spread over top of cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares; top with remaining whipped topping.

ANGEL LUSH

Steps:

• Mix pineapple with its juice and the dry pudding mix in medium bowl. Gently stir in whipped topping.
• Cut cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and an additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top of dessert with the remaining pudding mixture.
• Refrigerate at least 1 hour. Top with strawberries just before serving.