Angel food cake is a classic dessert that is light and fluffy, perfect for satisfying your sweet cravings. Today we will be highlighting an easy Angel Food Cake Dessert recipe that you can make at home. This is a vintage Jello recipe that requires no baking, making it a great option for those warm summer days.
– 1 box (3 oz) raspberry Jello
– 1 cup boiling water
– 1/2 cup cold water
– 1 package (8 oz) cream cheese, room temperature
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 container (8 oz) whipped topping
– 1 prepared angel food cake (store-bought or homemade)
1. In a large bowl, mix the raspberry Jello and boiling water together until the Jello is completely dissolved.
2. Add cold water to the mixture and stir well.
3. Chill the Jello mixture in the refrigerator for about 10 minutes, or until it has the consistency of egg whites.
4. In a separate bowl, beat the cream cheese, granulated sugar, and vanilla extract together until it’s smooth.
5. Gently fold the whipped topping into the cream cheese mixture.
6. Cut the prepared angel food cake into cubes.
7. Layer the angel food cake cubes in a 9×13 inch baking dish.
8. Pour the Jello mixture over the angel food cake cubes, ensuring that it’s evenly distributed.
9. Spread the cream cheese mixture over the Jello layer.
10. Cover the dish with plastic wrap and refrigerate for at least 2 hours or until it’s set.
11. Serve chilled.
– Mix raspberry Jello with boiling water and cold water.
– Chill Jello mixture for 10 minutes.
– Beat cream cheese, sugar, and vanilla extract.
– Fold in whipped topping.
– Layer cubed angel food cake into a 9×13 inch baking dish.
– Pour Jello mixture over cake.
– Spread cream cheese mixture on top.
– Refrigerate for at least 2 hours.
– Serve chilled.