ANGEL FOOD CAKE WITH LEMON CREAM CHEESE FILLING

INGREDIENTS

1 angel food cake (round or square)
1 package instant lemon pudding
8 oz. softened cream cheese
l cup cold milk
whipped cream

COOKING DIRECTIONS

Slice angel food cake into thirds. Mix pudding with cream cheese, leaving cream cheese chunky. Add milk, spread over layers of cake. Top off with whipped cream.

PUNCH BOWL CAKE

INGREDIENTS

1 angel food cake
1 large container cool whip, thawed
1 8 oz. container sour cream
several cans of pie filling (any kind you like) you will be layering the fruit

COOKING DIRECTIONS

Prepare angel food cake according to box mix and let cool. Then tear cake into bite size pieces. Mix together sour cream and cool whip, pour over cake pieces and mix well to coat. Spoon some of the cake into the bottom of the bowl and then add a can of fruit. Make another layer of cake and then fruit. You can make as many or as few layers as you like. Ending with fruit on the top. Let chill over night before serving.

Note: When making such cake, better put it in a clear punch bowl so the colors of the fruit Can be seen. It makes a very decorative dish this way.

ANGEL FOOD PINEAPPLE CAKE

INGREDIENTS

1 can of crushed pinapple in its own juice
1 box of 1 step angel food cake mix (1 step kind)

COOKING DIRECTIONS

Mix these ingredients together and bake in an oblong cake pan at 325 degrees for about 25 to 30 min.

Note: It is quite easy, no fat, very low calories, and tastes great. For an extra treat sprinkle coconut flakes on top before baking. Serve with non-fat Cool Whip.

ANGEL BERRY CAKE

INGREDIENTS

1 Angel food cake
10 ounces raspberries, frozen, thawed and drained*
1 cup frozen cherries, thawed and drained*
13 packages Sweet 'n Low sweetener, or Equal
1 envelope gelatin, unflavored
2 tablespoons rum extract
1 tablespoon orange juice, unsweetened

Topping:
INGREDIENTS

1 teaspoon gelatin, unflavored
2 teaspoons water
1/4 cup nonfat dry milk powder
1/2 cup skim milk
1/2 teaspoon vanilla extract
1 tablespoon sugar

COOKING DIRECTIONS

In a blender, puree raspberries, 1/2 at a time. Remove and set aside.

Puree cherries. Mix cherries and raspberries together, set aside.

Combine gelatin with rum extract and orange juice in a small bowl. Place bowl in a saucepan of hot water and stir mixture constantly until gelatin is dissolved (or microwave uncovered on low for 1 minute). Add gelatin, Equal and raspberry mixture to blender and blend for 2 minutes. Transfer to a mixing bowl, cover and refrigerate about 1-1/2 - 2 hours until mixture is set and sufficiently thickened to spread.

Soften gelatin in water 5 minutes. Stir dry milk powder into skim milk in saucepan. Heat to simmering. Add softened gelatin, stir until dissolved. Add vanilla and sugar.

Chill until mixture begins to thicken and ice crystals begin to form on sides of bowl. Beat with electric mixer until very thick and light, about 10 minutes.

To assemble: Split angel food cake into three layers. Place 1 cake layer on serving platter and top with 1/2 of filling. Repeat. Place last layer on top, frost cake with mock whipped topping.

Serves 12.