Type what you have

Ingredients

• ✓ angel food cake
• vanilla yogurt
• strawberry
• blueberry

Instructions

1. 1 Cover bottom of a large bowl with ⅓ angel food cake cubes; cover with 1 ⅓ cups yogurt. Spread 1 ⅓ cups strawberry slices and blueberries on top. Repeat layering two more times with remaining cake cubes, yogurt, and berries. Serve immediately or chill until needed.

By KGlavin

Ingredients

• ✓ angel food cake
• orange sherbet
• raspberry sherbet
• lime sherbet
• whipped topping

Instructions

1. 1 Slice angel food cake crosswise to make four layers. Place the bottom layer on a serving plate, and spread orange sherbet evenly on top. Repeat with remaining cake layers and raspberry and lime sherbets. Finish with final layer of cake. Frost sides and top with whipped topping, and place in freezer for 1 hour, or until firm.

By VITE

Ingredients

• ✓ angel food cake
• raspberry gelatin mix
• water
• raspberry syrup
• heavy cream

Instructions

1. 1 Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
2. 2 Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
3. 3 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
4. 4 Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
5. 5 To remove from pan, center a serving plate over tube pan; invert.

By Jody

Ingredients

• ✓ angel food cake
• strawberry ice cream
• whipped topping
• strawberry
• mint

Instructions

1. 1 Slice angel food cake into 3 equal horizontal layers using a long serrated knife or bread knife. Place bottom layer onto a freezer-proof plate.
2. 2 Remove packaging from the ice cream; slice about 1 inch thick. Place ice cream slices on bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Press ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with second cake layer and remaining ice cream. Top with final cake layer; freeze until ice cream is firm again, about 1 hour.
3. 3 Spread whipped topping over cake. Garnish with fresh strawberry slices and mint.

By Bibi

Ingredients

• ✓ angel food cake
• cream
• egg
• cinnamon sugar
• cooking spray
• maple syrup

Instructions

1. 1 Preheat an air fryer to 360 degrees F (180 degrees C) for 5 minutes.
2. 2 Meanwhile, slice angel food cake loaf into 1-inch slices. Cut each slice into thirds, then cut each in half so you will get 6 cubes from each slice.
3. 3 Whisk creamer, egg, and cinnamon sugar together in a bowl. Dip each cube into the liquid and place cubes into the air fryer basket.
4. 4 Air0fry for 6 minutes. Spray with nonstick spray. Reduce heat to 350 degrees F (175 degrees C) and air-fry for 5 more minutes. Serve immediately with maple syrup for dipping.

By thedailygourmet

Ingredients

• ✓ angel food cake
• pineapple
• vanilla pudding
• whipped topping
• berry

Instructions

1. 1 Mix undrained pineapple and pudding mix in medium bowl. Gently stir in whipped topping.
2. 2 Stack cake layers on a serving plate, spreading pudding mixture between each layer and on top of the cake. Refrigerate for 1 hour or until ready to serve.
3. 3 Garnish with berries before serving.

By Dole

Ingredients

• ✓ angel food cake
• cream cheese
• sugar
• whipped topping
• strawberry
• strawberry glaze

Instructions

1. 1 Gather all ingredients.
2. 2 Crumble or cut cake into bite-sized pieces. Arrange in a 9x13-inch dish.
3. 3 Beat cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping.
4. 4 Press cake down to form a layer. Spread cream cheese mixture over cake layer.
5. 5 Combine strawberries and glaze in a bowl until strawberries are evenly coated.
6. 6 Spread over cream cheese layer.
7. 7 Chill until serving.

By Kelli

Ingredients

• ✓ angel food cake
• milk
• vanilla pudding mix
• strawberry
• whipped topping

Instructions

1. 1 Whisk milk and pudding mix together in a bowl until pudding mix is dissolved, about 2 minutes. Refrigerate until pudding is set, at least 5 minutes.
2. 2 Place 1 angel food cake slice in the bottom of a punch bowl. Spread pudding over cake and top with another cake slice. Spread strawberries over cake and top with another cake slice. Spread whipped topping over cake and top with final slice of cake.
3. 3 Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours.

By Cindy Henderson Foster

Ingredients

• ✓ angel food cake
• peach
• lemon juice
• vanilla yogurt
• lemon zest

Instructions

1. 1 Toss peach slices with lemon juice in a bowl; transfer 1 cup to a blender and blend until smooth. Set remaining peach slices aside.
2. 2 Stir peach purée, yogurt, and lemon zest together in a bowl until well blended.
3. 3 Layer ½ cake cubes in bottom of a glass dish; top with ½ peach slices, ½ yogurt mixture, and remaining ½ cake cubes. Arrange remaining ½ peach slices on top, reserving 5 or 6 slices for garnish; cover with remaining ½ yogurt mixture. Arrange reserved peach slices on top. Refrigerate trifle until ready to serve.

By Noodlefork

Ingredients

• ✓ angel food cake
• sweetened condensed milk
• whipped topping
• cream cheese
• strawberry

Instructions

1. 1 Combine sweetened condensed milk, whipped topping, and cream cheese together in a bowl until smooth.
2. 2 Place a layer of cake cubes in a large glass bowl. Top with a layer of strawberries; spread a layer of cream cheese mixture on top. Repeat layers until no ingredients remain, about 2 more times. Chill in refrigerator for 30 minutes to 1 hour before serving.

By Michellelauren

Ingredients

• ✓ angel food cake
• blueberry
• strawberry
• peach
• raspberry
• whipped topping

Instructions

1. 1 Rinse blueberries in a strainer with water: shake off excess water. Spread blueberries onto paper towels; dry slightly.
2. 2 Spread a layer of angel food cake chunks in a trifle or deep clear glass bowl. Scatter chopped strawberries in a thin layer over cake layer, followed by a layer of blueberries, a layer of chopped peaches, and a few fresh raspberries. Dollop a layer of whipped topping. Repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping.
3. 3 Cover trifle and refrigerate until chilled, about 1 hour.

By Lori Kirchner Zwahlen

Ingredients

• ✓ angel food cake
• vanilla pudding mix
• milk
• banana
• strawberry
• whipped topping

Instructions

1. 1 Place pudding mix into a bowl. Add cold milk and whisk together for 2 minutes. Let rest for 5 minutes.
2. 2 Layer ½ of the cake cubes in a trifle bowl or other glass serving dish. Layer ½ of the pudding, ½ of the bananas, ½ of the strawberries, and ½ of the whipped topping over top. Repeat all layers once more.
3. 3 Cover trifle and chill in the refrigerator for at least 4 hours before serving.

By prissycat

Ingredients

• ✓ angel food cake
• heavy cream
• mascarpone cheese
• strawberry
• blueberry
• dark chocolate

Instructions

1. 1 Beat cream in a large bowl until stiff peaks form; gently fold in mascarpone until well incorporated. Set aside.
2. 2 Place ½ strawberries in a blender; blend until smooth. Transfer puréed strawberries to a large bowl; stir in remaining whole strawberries and blueberries.
3. 3 Layer ⅓ angel food cake cubes in bottom of a trifle or serving bowl. Cover with ⅓ berry mixture; gently spoon ⅓ whipped cream mixture over berries. Repeat layers twice more, ending with cream mixture. Chill until ready to serve.
4. 4 Shave chocolate using a vegetable peeler, letting curls fall on top of dessert.

By Laura Dietz Mulholland

Ingredients

• ✓ angel food cake
• strawberry
• white sugar
• gelatin
• blueberry
• whipped topping

Instructions

1. 1 Combine ½ strawberries, ½ cup sugar, and 1 envelope gelatin in a microwave-safe bowl; set aside at room temperature to allow juices to develop, sugar to dissolve, and gelatin to soften, about 15 minutes. Microwave on full power until gelatin has dissolved, about 2 minutes. Stir to blend in gelatin; mix in remaining ½ strawberries.
2. 2 Mash 1 cup blueberries with the back of a fork in a separate microwave-safe bowl; stir in remaining ½ cup sugar and remaining 1 envelope gelatin. Set aside at room temperature to allow juices to develop, sugar to dissolve, and gelatin to soften, about 15 minutes. Microwave on full power until gelatin has dissolved, about 2 minutes. Stir to blend in gelatin; mix in remaining blueberries.
3. 3 Cover the bottom and sides of a springform pan (or a tall tube pan with a removable bottom) tightly with aluminum foil to keep the juices from seeping out.
4. 4 Pour strawberry mixture into the bottom of the prepared pan; cover completely with 1 layer angel food cake, tearing or cutting slices to fit in a tight layer. Spread 1 container whipped topping over cake layer; cover completely with 1 layer angel food cake. Pour blueberry mixture over top; cover completely with 1 layer angel food cake. Spread remaining 1 container whipped topping over cake layer; cover completely with 1 layer angel food cake. The cake will be higher than the edges of your pan.
5. 5 Lay a large piece aluminum foil over cake; place a baking sheet on top. Invert cake; press cake firmly onto the baking sheet. Weigh down cake pan using pie weights or bags of dry beans or rice; refrigerate 8 hours to overnight.
6. 6 Invert cake; remove baking sheet and aluminum foil. Place a cake plate over cake; invert.
7. 7 Soak a kitchen towel in very hot water, wring out excess water, and wrap the towel around the cake pan; let stand for 1 minute. Remove the towel. Holding the pan and plate together, shake the cake back and forth to release it from the sides of the pan. Open the springform ring carefully, or pull back the sides of the tube pan. Do not force the cake to release. If it sticks, repeat hot towel procedure.

By Robin Lee Starnes

Ingredients

• ✓ angel food cake
• pineapple
• gelatin
• water
• water
• sugar
• lemon juice
• whipped topping
• coconut

Instructions

1. 1 Line a 4-quart round mixing bowl with parchment paper.
2. 2 Break angel food cake up into small bite-sized pieces. Pour pineapple syrup into a 1-cup liquid measure; add water to measure 1 cup if needed.
3. 3 Dissolve gelatin in cold water. Add boiling water, pineapple syrup, sugar, and lemon juice. Mix well and refrigerate until just starting to thicken.
4. 4 Stir crushed pineapple into gelatin mixture, then fold in 4 cups whipped topping.
5. 5 Place a layer of cake pieces into the prepared bowl, followed by a layer of pineapple mixture. Continue until cake and pineapple mixture are used up. Refrigerate for at least 12 hours.
6. 6 Turn chilled cake out onto a serving platter. Frost with remaining whipped topping and sprinkle with coconut.

By Gina

Ingredients

• ✓ angel food cake
• strawberry
• white sugar
• milk
• vanilla pudding mix
• whipped topping
• strawberry jam
• blueberry

Instructions

1. 1 Toss together strawberries and sugar in a medium bowl; refrigerate for 30 minutes.
2. 2 Beat together milk and pudding mix in a large bowl with a whisk for about 2 minutes; fold in whipped topping until incorporated.
3. 3 Slice angel food cake horizontally into 3 layers. Spread strawberry jam onto the cut side of 1 layer, putting it together with one of the remaining layers; cut into 2-inch pieces. Spread jam onto remaining layer and also cut into 2-inch pieces; sandwich pieces together.
4. 4 Layer about 1/2 of the sandwiched cake pieces into the bottom of a trifle bowl; top with a layer of about 1/2 of the strawberries. Spread a layer of pudding mixture atop strawberries. Repeat layering. Top with blueberries.
5. 5 Cover the bowl with plastic wrap and refrigerate for 4 hours.

By auntie

Ingredients

• ✓ angel food cake
• heavy cream
• milk
• lemon pudding mix
• lemon juice
• confectioners' sugar
• vanilla extract
• strawberry
• blueberry

Instructions

1. 1 Whisk together 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate pudding until set, about 1 hour.
2. 2 Beat remaining 2 cups whipping cream in another bowl until foamy. Gradually add confectioners' sugar and vanilla, beating until stiff peaks form. Lift the beater or whisk straight up: whipped cream should form sharp peaks.
3. 3 Layer 1/2 of the angel food cake in a trifle bowl. Top with 1/2 of the pudding, 1/2 of the strawberries, and 1/2 of the blueberries. Spread 1/2 of the whipped cream over berries. Repeat layers. Cover and refrigerate until ready to serve.

By cookiequeen

Ingredients

• ✓ angel food cake
• water
• raspberry gelatin mix
• water
• raspberry
• milk
• instant vanilla pudding mix
• cherry gelatin mix
• cherry
• strawberry gelatin mix
• strawberry
• whipped topping
• raspberry
• cherry
• strawberry

Instructions

1. 1 Place cake cubes in the bottom of a trifle bowl. Combine 1 cup boiling water and raspberry gelatin mix in a large measuring cup until gelatin is dissolved; stir in 1 cup cold water. Pour raspberry gelatin mixture over cake cubes; press down. Spread raspberries evenly over top; chill trifle in the refrigerator until gelatin sets, about 45 minutes.
2. 2 Whisk 2 cups cold milk and 1 package pudding mix together in a bowl for 2 minutes. Spread pudding mixture over raspberries in the trifle bowl; chill trifle in the refrigerator until pudding sets, about 45 minutes more.
3. 3 Combine 1 cup boiling water and cherry gelatin mix in a large measuring cup until dissolved; stir in 1 cup cold water. Pour cherry gelatin mixture over pudding in the trifle bowl; spread cherries over top. Chill trifle in the refrigerator until gelatin sets, about 45 minutes more.
4. 4 Whisk remaining 2 cups cold milk and remaining 1 package pudding mix together in a bowl for 2 minutes. Spread pudding mixture over cherries in the trifle bowl; chill in the refrigerator until pudding sets, about 45 minutes more.
5. 5 Combine remaining 1 cup boiling water and strawberry gelatin mix together in a large measuring cup; stir in remaining 1 cup cold water. Pour strawberry gelatin mixture over pudding in the trifle bowl; spread strawberries over top. Chill trifle in the refrigerator until trifle completely set, about 1 hour more.
6. 6 Spread whipped topping over trifle; garnish top with reserved berries.

By Phoebe

Ingredients

• ✓ angel food cake
• cream cheese
• vanilla pudding mix
• whipped topping
• white sugar
• water
• cornstarch
• strawberry gelatin mix
• lemon juice
• strawberry
• whipped topping

Instructions

1. 1 Beat cream cheese and pudding mix in a large bowl with an electric mixer on high speed until smooth and creamy. Add 16 ounce container whipped topping; beat on high speed until thoroughly combined. Beat in ½ cup sugar until incorporated. Set aside.
2. 2 Combine water and cornstarch in a medium saucepan over medium heat. Add remaining 1 cup sugar, gelatin mix, and lemon juice; bring to a boil, stirring constantly until thickened. Cool for 5 minutes. Fold in strawberries.
3. 3 Spread ¾ inch cream cheese mixture in bottom of a trifle bowl; top with ½ cake pieces, then add ½ strawberry gelatin mixture. Repeat layers.
4. 4 Fold 8 ounce container whipped topping into remaining cream cheese mixture; spread over top. Store trifle in the refrigerator until ready to serve.

By KMBSinkhorn

Ingredients

• ✓ angel food cake
• instant chocolate pudding mix
• whipped topping
• milk chocolate

Instructions

1. 1 Tear angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).
2. 2 Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.
3. 3 Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.
4. 4 Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.
5. 5 Chill until ready to serve, at least one hour.

By Lmdinco

Ingredients

• ✓ angel food cake
• strawberry ice cream
• confectioners' sugar
• cream cheese
• strawberry

Instructions

1. 1 Slice prepared Angel Food cake in half horizontally. Spread softened strawberry ice cream on bottom layer. Put top layer on top the ice cream. Freeze cake for 45 minutes to an hour.
2. 2 Mix cream cheese and confectioner's sugar until light and fluffy.
3. 3 About 15 minutes before serving, remove cake from freezer and spread the cream cheese mixture over top and sides. Garnish with fresh strawberries.

By Patsy

Ingredients

• ✓ angel food cake
• strawberry
• white sugar
• whipped topping

Instructions

1. 1 Mix strawberries and sugar together in a bowl until evenly coated. Refrigerate until strawberries are thawed, 8 hours to overnight.
2. 2 Place a slice of angel food cake on each plate; top with whipped topping and sweetened strawberries.

By tamzie

Ingredients

• ✓ angel food cake
• strawberry gelatin
• peach
• banana
• vanilla pudding mix
• whipped topping
• pineapple

Instructions

1. 1 Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).
2. 2 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.
3. 3 Prepare instant pudding according to instructions on box and spread evenly over fruit.
4. 4 Spread whipped topping on top of the pudding. Try to keep the layers separate.
5. 5 Refrigerate at least 2 hours before serving.

By Mel

Ingredients

• ✓ angel food cake
• water
• raspberry gelatin
• raspberry
• whipped topping

Instructions

1. 1 Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.
2. 2 Arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
3. 3 Refrigerate 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.

By Kraft

Ingredients

• ✓ angel food cake
• strawberry
• balsamic vinegar
• sugar
• black pepper
• whipped cream

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Combine strawberries, balsamic vinegar, sugar, and black pepper in a bowl; marinate for 10 to 15 minutes.
3. 3 Grill the slices of angel food cake on the preheated grill until toasted, 3 to 5 minutes on each side.
4. 4 Transfer the cake to 4 dessert plates and top with marinated strawberries and the liquid and a spoonful of whipped cream.

By Bonnie

Ingredients

• ✓ angel food cake
• confectioners' sugar
• butter
• egg yolk
• whipped topping
• chocolate-covered peanut butter candy

Instructions

1. 1 Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.
2. 2 Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.

By NATURALTES

Ingredients

• ✓ angel food cake
• lemon pudding mix
• almondmilk
• whipped topping
• strawberry
• lemon curd

Instructions

1. 1 Whisk lemon pudding mixes and almondmilk together for 2 minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
2. 2 Cut angel food cake into small, bite-sized pieces. Set aside.
3. 3 In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
4. 4 Layer half of the angel food cake in the bottom of a large bowl or trifle dish.
5. 5 Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
6. 6 Repeat layers.
7. 7 Garnish with fresh strawberries and lemon slices if desired.
8. 8 Keep refrigerated until ready to serve.

By Almond Breeze

Ingredients

• ✓ angel food cake
• orange juice
• egg
• white sugar
• butter
• whipping cream
• mandarin orange

Instructions

1. 1 Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.
2. 2 Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours.
3. 3 To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.

By CHEFBETHPHX

Ingredients

• ✓ angel food cake
• cherry pie filling
• sugar
• all-purpose flour
• cream cheese
• vanilla extract
• whipped topping

Instructions

1. 1 Combine cherry pie filling, sugar, and flour in a saucepan. Bring to a boil over medium-high heat, stirring constantly. Continue to boil for 5 minutes. Remove from heat and set aside to cool.
2. 2 Beat cream cheese and vanilla in a large bowl until smooth. Fold in whipped topping. Pour 1/2 of the cream cheese mixture into a 9x12-inch glass dish.
3. 3 Crumble angel food cake and sprinkle evenly over the top of cream cheese mixture in the dish. Spread remaining cream cheese mixture over cake. Cover top with cherry mixture.
4. 4 Refrigerate for at least 5 hours.

By SARABOWENAK

Ingredients

• ✓ angel food cake
• instant vanilla pudding mix
• milk
• whipped topping
• strawberry
• blueberry
• raspberry

Instructions

1. 1 Prepare the instant pudding first according to package direction by whipping the pudding with the cold milk until soft set. Refrigerate until firmed up, about 1 hour.
2. 2 Sprinkle half of the diced angel food cake onto the bottom of a trifle bowl. Set aside a few of the blueberries, strawberries, and raspberries to decorate the top of the cake. Add half of the remaining berries evenly over the cake pieces, then spoon the set pudding on top of the berries.
3. 3 Add the last layer of cake and any remaining berries (except those reserved for decoration). Top berries with frozen whipped topping, spreading gently to create a smooth and even surface. Use the reserved berries to decorate the top of your trifle however you'd like!
4. 4 Serve immediately, or refrigerate until ready to serve (don't make too far in advance, as the cake will start to break down the longer it sits).

By Rebekah Rose Hills