Recipe: Angel Cake and Jello Desserts (7 recipes) for Anne, Oregon (2024)

Hi Anne:-) Here are some recipes for you. The first two were previously posted here at Recipelink. The other recipes are ones which I found on the internet. I have not tried any of them. I hope you find one or some recipes that you like.

STRAWBERRY-ANGEL DESSERT
rec.food.cooking/Amy/1995

This makes a great summer dessert. It's easy to make and very light.

1 angel food cake
1 pkg strawberry Jello
1 1/4 cups hot water
1 (10 oz.) pkg frozen strawberries
1/2 pint of whipping cream, whipped

Dissolve Jello in the hot water. Cool and then add the strawberries. Then add the whipped cream. Break the cake into bit size pieces. Layer the bottom of a 13x9 cake pan loosely with cake pieces. Pour some of Jello mixture atop until covered. Repeat layers until gone. Cover and refrigerate overnight.

SNOWFLAKE CAKE
From: Susan,IL
"(This recipe came from my granny! She will be 100 years old 6/13/00!"
Recipe By : Kentucky Granny
Serving Size : 8

4 envelopes Knox Gelatin
4 tablespoons cold water
1 cup boiling water
1 can crushed pineapple -- 13 ounce
1 cup sugar
3 tablespoons lemon juice
1/4 teaspoon salt
1 Angel cake, whole
4 Envelopes Dream whip -- Prepared
2 cups coconut
1 jar maraschino cherries

In a large glass bowl, mix gelatin with 4 T cold water to soften. Add 1 cup boiling water to dissolve and cool. In a small glass bowl, mix pineapple, sugar, salt and lemon juice. Fold in prepared dream whip. Break angel food cake into small pieces and place in a large aluminum pan. Layer cake and filling. Top with coconut and place maraschino cherries on top.

ANGEL CAKE SURPRISE
"An easy, quick no-bake cake made with angel food cake, fruit, flavored gelatin, and whipped topping."
Makes 1 - 9x13 pan (24 servings).

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

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.

FLOWER GARDEN CAKE

1 tablespoon unflavored gelatin
1 cup orange juice, divided
6 eggs, separated
1 1/2 cups white sugar, divided
1/3 cup lemon juice
1 (10 inch) angel food cake, cut in cubes
1 (8 ounce) can pineapple chunks, drained
1/2 cup maraschino cherries, halved
1 cup heavy cream
2 drops green food coloring
2 tablespoons white sugar

Sprinkle gelatin over 1/2 cup orange juice and let stand. Oil a 10 inch tube pan.

Beat the egg yolks with 3/4 cup sugar. Beat in lemon juice and remaining 1/2 cup orange juice. Transfer to a small saucepan and cook over low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat and stir in gelatin mixture.

Beat the egg whites with 3/4 cup sugar until stiff. Fold hot custard into egg whites. Fold in cake pieces and pineapple. Pour mixture into prepared pan. Place cherry halves with a spoon throughout the mixture. Chill in refrigerator overnight.

In a chilled bowl, whip cream, green food coloring and 2 tablespoons sugar with an electric mixer until stiff. Serve unmolded dessert with whipped cream.

STRAWBERRY - JELLO ANGEL CAKE

2 pkgs. strawberry jello
2 cups boiling water
2 pkgs. frozen strawberries
1 (9-inch) angel food cake
Whipped cream

In the Tupperware large mixing bowl dissolve jello in water. Add strawberries and stir until defrosted and syrupy. Press angel food cake into jello mixture. Apply seal to bowl. Tip bowl to coat cake thoroughly with jello, then place in refrigerator. This will be ready to serve in about 1 hour, or may be served the following day.

JELLO ANGEL CAKE

1 large (6 oz) box orange Jello
1 large container Cool Whip
1 angel food cake (orange preferred)
2 cans mandarin oranges or 2 large oranges

Dissolve Jello in 2 cups boiling water; add 2 cups cold orange juice. Chill until slightly jelled. Add Cool Whip; mix with electric mixer 2 minutes. Arrange in 3 quart dish or large baking dish pieces of angel food cake and orange segments. Cover with Jello mixture. Jello mixture will be thin, but will set within 10 to 15 minutes. Top with Cool Whip when serving.

Take the bowl from refrigerator a few minutes before needed and let stand at room temperature, then turn out on large serving plate. Cake is covered with thick coating of jello and strawberries. May be served with whipped cream.

JELLO ANGEL FOOD CAKE

1 angel food cake
1 large (6 oz) pkg. flavored Jello mix
1 to 2 bananas

TOPPING:
8 oz. container Cool Whip

Mix Jello according to directions on the box. Set aside. Place angel food cake in cake pan or container large enough to hold the cake with at least 1 inch vacant at the top of container. Pour Jello mix slowly over cake, gently pressing the cake downward until all the Jello mix is used.

Peel and slice banana(s). Place slices in the hole of the cake. Allow at least 6 hours for the Jello cake to congeal in refrigerator. Turn over onto cake plate after loosening the cake from the side of container by using a knife.