This delicious pudding dessert has a layer of homemade walnut and date cake crumbled and topped with marshmallow and homemade whipped cream.
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Showing posts with label Angel. Show all posts
Showing posts with label Angel. Show all posts
Chocolate Angel Dessert
12 Servings
Chocolate American
Advance Favorite Desserts Chocolate American
1 12 oz. pkg. colate chips melted
2 tablespoons ar
3 s separated
1 pint Whipping am
1 small Angel food cake
Melt chocolate in microwave; add sugar. Beat egg yolks and add to chocolate; mix thoroughly, even when mixture gets stiff. Cool slightly; fold in stiffly beaten egg whites; cool. Tear cake into bite sized pieces; place one layer in buttered 9 x 13 pan. Beat whipping cream and add to chocolate mixture. Cover cake pieces with chocolate mixture, then alternate layers with rest of cake and mixture for a marbled effect. Refrigerate overnight. Cut in squares to serve
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Chocolate American
Advance Favorite Desserts Chocolate American
1 12 oz. pkg. colate chips melted
2 tablespoons ar
3 s separated
1 pint Whipping am
1 small Angel food cake
Melt chocolate in microwave; add sugar. Beat egg yolks and add to chocolate; mix thoroughly, even when mixture gets stiff. Cool slightly; fold in stiffly beaten egg whites; cool. Tear cake into bite sized pieces; place one layer in buttered 9 x 13 pan. Beat whipping cream and add to chocolate mixture. Cover cake pieces with chocolate mixture, then alternate layers with rest of cake and mixture for a marbled effect. Refrigerate overnight. Cut in squares to serve
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Angel Lush with Pineapple
Click here for a larger picture of Angel Lush with Pineapple
10 Servings
Angel Food Cake
Dessert
Pineapple Sweet Dessert Angel Food Cake
1 package (4-serving size) JELL-O illa Flavor Instant Pud
1 can (20 oz.) DOLE Crushed eapple in juice undrained
1 cup thawed L WHIP Whipped Topping
1 prepared round angel food cake (10 oz.)
1 cup fresh mixed sonal berries
MIX dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping. CUT cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 of the pudding mixture. Repeat layers 2 times. REFRIGRATE at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.
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10 Servings
Angel Food Cake
Dessert
Pineapple Sweet Dessert Angel Food Cake
1 package (4-serving size) JELL-O illa Flavor Instant Pud
1 can (20 oz.) DOLE Crushed eapple in juice undrained
1 cup thawed L WHIP Whipped Topping
1 prepared round angel food cake (10 oz.)
1 cup fresh mixed sonal berries
MIX dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping. CUT cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 of the pudding mixture. Repeat layers 2 times. REFRIGRATE at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.
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Cakes: Angel Pudding
Angel food pieces, chocolate and vanilla pudding, layered with crushed peanut-buttery candy and chilled.
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Angel Hair Pasta with Chicken
4 Servings
Pasta
American
Main Dish Vegetables Liked Pasta American
2 tablespoon ve oil divided
2 Boneless cken breast halves cubed
1 rot sliced diagonally into 1/4 inch pieces
10 ounce Frozen ccoli florets thawed
2 lic cloves minced
12 ounce el Hair Pasta
2/3 cup cken broth
1 teaspoon Dried il
1/4 cup mesan Cheese grated
1. Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels. 2. Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer. 3. Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes. 4. Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixture. Serve immediately.
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Pasta
American
Main Dish Vegetables Liked Pasta American
2 tablespoon ve oil divided
2 Boneless cken breast halves cubed
1 rot sliced diagonally into 1/4 inch pieces
10 ounce Frozen ccoli florets thawed
2 lic cloves minced
12 ounce el Hair Pasta
2/3 cup cken broth
1 teaspoon Dried il
1/4 cup mesan Cheese grated
1. Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels. 2. Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer. 3. Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes. 4. Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixture. Serve immediately.
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