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Question: has jello, frzn stbrys, cool whip, ice cream in the recipe & you pour it over broken angelfood cake. Anyone have this recipe, please? Thanks


Answers: has jello, frzn stbrys, cool whip, ice cream in the recipe & you pour it over broken angelfood cake. Anyone have this recipe, please? Thanks

1 angel food cake
1 lg. pkg. strawberry Jello
1 pint strawberry ice cream, softened
10 oz. frozen strawberries

Cool whip or whipped cream to top

Mix Jello according to box directions, but do not add cold water. Add ice cream and stir until melted. Add thawed berries; stir.

*Then add torn cake to Jello mixture, mix gently.

Pour into 10" X 8" X 2" pan and refrigerate. Let set; serve with cool whip.

*or pour Jello mixture over torn cake pieces already in the pan. Sink cake pieces with spoon.

Not the one; do a search at:
http://www.recipelink.com

Search ice cream & angel food cakes
Jello cake ice cream
Punch bowl cakes
strawberries angel food cake

Sure to be something that you'll like at this site.

Strawberry Panzanella
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
2 teaspoons kosher salt
1/2 cup extra-virgin olive oil, plus 1/4 cup
1 loaf sourdough bread, cut in 1-inch cubes
1/2 cup sherry
2 tablespoons honey
1 cup fresh strawberries, sliced
4 Roma tomatoes, chopped
1/2 cup blue cheese, crumbled
1 orange, zested
1/4 cup sliced red onion


Preheat oven to 300 degrees F.
In a bowl, combine garlic powder, onion powder, pepper and salt. Drizzle 1/2 cup olive oil on bread and add to the seasoning mixture. Toss thoroughly. Place the bread cubes on a baking sheet and bake for 20 minutes or until golden brown. Remove from oven and let cool.

In another bowl, whisk together the sherry, remaining olive oil and honey. Set aside.

In a large mixing bowl, toss cooled bread cubes, strawberries, tomatoes, blue cheese, orange zest, onion and sherry dressing. Try to coat each bread cube with the dressing.

Serve immediately.

South Australian Strawberry Pie
*Mincemeat for pie needs to be made at least one month in advance
1/2 pound beef suet, chopped
3/4 pound raisins
1/2 pound sultanas (golden raisins)
3/4 pound Granny Smith apples, chopped
3/4 pound currants
3/4 pound brown sugar
1/4 pound blanched almonds, chopped
1/2 pound combined lemon and orange peel, chopped
2 lemons, grated and juiced
Pulp of 1 vanilla bean
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
5/8 cup brandy
4 cups flour, sifted
1 1/2 cups cold, unsalted butter, cut into small pieces
2 egg yolks
1 tablespoon superfine sugar
1/2 teaspoon salt
8 tablespoons ice water
1/4 cups whipped heavy cream
1/4 cups whole, hulled strawberries
Black pepper, to garnish

Mincemeat: Make at least one month ahead. Mix together first 15 ingredients. Pack in sterile canning jars, pour in brandy, and seal according to jar manufacturer's instructions.
Pastry: Place flour in medium bowl. Make well in center of flour and add butter, 1 egg yolk, sugar, salt and 2 tablespoons of the water to the well. With fingertips, mix only these "well" ingredients together, then begin to work in the surrounding flour, adding ice water as needed. Once combined, knead several times and place pastry on a plate. Chill in the refrigerator for an hour or so.
Preheat oven to 400 degrees. Cut pastry in half. Roll 1 half to fit a 10-inch pie pan. Prick all over with a fork. Cut parchment paper to fit inside pastry shell. Cover parchment evenly with dried beans or pie weights. Bake for 15 minutes. Remove paper and weights. Allow pastry to cool.
Meanwhile, roll out the other pastry half so it is big enough to cover the pie. Fill the cooled pastry crust with mincemeat. Cover with unbaked pastry, crimp edges, glaze with the remaining egg yolk, and poke hole in center. Bake for 30 minutes until golden brown.
Remove pie from oven and cool. Before serving, cover with whipped cream and then strawberries. Sprinkle strawberries with black pepper to enhance their sweetness.

I think this is the recipe you are looking for. Instead, substitute the white cake mix for an Angel Food cake and tear into 1/2 inch pieces.
Strawberry Trifle

Betty Crocker's Ultimate Cake Mix Cookbook shares a recipe! Need a spectacular dessert for a crowd? Please everyone with luscious layers of strawberries, cake and pudding. They're sure to return for seconds!

Prep Time:15 min
Start to Finish:3 hr 50 min
Makes:16 servings

1 box Betty Crocker? SuperMoist? white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 boxes (4-serving size each) vanilla instant pudding and pie filling mix
4 cups milk
2 bags (16 oz each) frozen strawberries in light syrup, thawed
1 1/2 cups frozen (thawed) whipped topping
1/4 cup slivered almonds, toasted

1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.

2. While cake is cooling, in large bowl, beat pudding mixes into milk with wire whisk about 2 minutes or until blended.

3. Cut or tear cake into 1-inch pieces. In 3 1/2-quart glass trifle bowl, arrange half the pieces, cutting pieces to fit shape of bowl. Pour half of the thawed strawberries (with syrup) over cake; spread with 2 cups of the pudding. Place remaining cake pieces on pudding and around edge of bowl. Top with remaining strawberries and pudding. Cover; refrigerate at least 2 hours until chilled.

4. Spread whipped topping over top of cake. Sprinkle with almonds. Store covered in refrigerator up to 12 hours.

High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.





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