87 food whip dessert Recipes

cold fat-free milk, sugar-free instant vanilla pudding mix, cartons (8 oz each) frozen fat-free whipped topping, thawed, prepared angel food cake (8 to 10 oz), cut into 1-inch cubes, butterfinger candy bars (2.1 oz each), crushed

angel food cake, chocolate chips-semi-sweet, tlbs. sugar, eggs-seperated, whipping cream, chopped nuts

kahlua, poundcake (we like the lb cake best but angel food will save some calories!) or 1 angel food cake (we like the lb cake best but angel food will save some calories!), tart apples, cored and sliced in about 1/2 inch thick slices, pecans , halves or 1/2 cup , chopped, butter , no margarine please, brown sugar, cinnamon, golden raisin (optional), heavy cream (whipping cream), powdered sugar, sifted to remove any lumps, vanilla extract (optional), pecans (optional)

sugar-free angel food cake , tear into bitesize pieces (i always use the ones from the store bakery), sugar-free strawberry gelatin, strawberry, sliced, cool whip, lite

angel food cake, frozen strawberries (with juice), strawberry jell-o gelatin dessert, boiling water, cool whip

angel food cake, cool whip, cream cheese, sugar, divided, vanilla extract, fresh strawberries, sliced, cornstarch, strawberry jell-o gelatin dessert, lemon juice, water

angel food cake, cubed, strawberry jell-o gelatin dessert, boiling water, frozen strawberries (do not thaw), cool whip

angel food cake, cream cheese, softened, eagle brand condensed milk, whipping cream, sugar, cornstarch, strawberry jell-o gelatin dessert, water, strawberries, chopped thick, strawberry, mint leaf

boiling water, jell-o brand cherry gelatin, cold water, cherry pie filling, angel food cake, cubes, cold milk, vanilla flavor instant pudding and pie filling mix, cool whip topping, thawed, divided use

crushed pineapple, undrained, orange jell-o, sugar, apricot baby food, strained, cream cheese, softened, cool whip, thawed, chopped pecans , if desired (optional)

cold nonfat milk, sugar-free instant vanilla pudding mix, cartons frozen fat-free whipped topping, thawed, prepared angel food cake, cubed, butterfinger candy bars, crushed

sweetened condensed milk, cold water, instant vanilla pudding and pie filling, whipping cream , whipped, angel food cake cut into cubes, sliced fresh strawberries

angel food cake, cubed (approx. 1 cake), cool whip, thawed, cream cheese, softened, pie filling, powdered sugar

melted butter, crushed fruit loops, cream cheese, lg. container cool whip, drops food colouring (your choice of colour,different from your jell-o), sugar;divided, jell-o (not red ), lg. package. frozen strawberries

angel food cake mix, powdered sugar (divided ), strawberry ice cream topping (divided ), cream cheese (softened ), lemon, frozen light whipped dessert topping, thawed, divided, powdered sugar, whole strawberries (with stems and lemon slices for garnish)

prepared angel food cake, fat-free sugar-free vanilla pudding mix (larger size), fat-free cool whip, butterfinger candy bars, skim milk

angel food cake, cut into small cubes, nectarine, peeled and sliced, peach, peeled and sliced, white nectarine, peeled and sliced, carton strawberries, washed and sliced and sprinkled with sugar, jello instant vanilla pudding, tub cool-whip, nilla wafers, cold milk

lime roll, not only is this easy to make but it is soooooo good, flour, baking powder, eggs, sugar, pack jello lemon pie filling, lime juice, grated lime rind, prepared dream whip topping, filling: cake: green food coloring, lime slices, optional for garnish cake: grease a 15x10 jelly roll pan, line with waxed paper; grease and flour paper. sift flour with baking powder. beat eggs until foamy at high speed of electric mixer. gradually add sugar; continue beating until mixture becomes thick and light in color about 5 minutes. carefully fold in flour mixture. pour cake batter into prepared pan. bake at 400 f for 12-15 minutes, or until cake springs back when lightly touched. immediately turn cake onto cloth which has been sprinkled lightly with icing sugar. quickly remove waxed paper. starting with narrow end, roll cake in cloth and cool for 1 hour., filling and frosting: prepare lemon pie filling as directed on package, using 1 whole egg, 1 cup sugar and reducing water to 1-1/2 cups. add lime juice and rind. add enough food coloring to tint light green. chill 1 hour. set aside 1/2 cup of pie filling. unroll cake. spread remaining pie filling evenly over cake; re-roll. fold reserved pie filling into prepared dessert topping; and use this to frost the roll. chill. garnish with lime slices. store left-over cake in refrigerator., also good with lemon juice and rind in place of lime