Strawberries + Angel Food Ice Cream

Ingredients

  • 8 oz. softened cream cheese
  • 3/4 cup sugar
  • 1 cup whole milk
  • A pinch of salt
  • 1/2 cup heavy whipping cream
  • 1/2 cup chopped strawberries
  • 1/2 cup cubed angel food cake

Angel Berry Tunnel Cake

Ingredients

  • 1 prepared angel food cake (8 to 10 ounces)
  • 1-1/2 cups fresh or frozen raspberries, thawed and drained
  • 1-1/2 cups fresh or frozen blueberries
  • 8 cups whipped topping
  • Additional berries, optional

Directions

  1. With a serrated knife, slice off the top 1/2 in. of the cake; set aside. Cut a tunnel about 2 in. deep in the cake, leaving a 3/4-in. shell. Remove cake from tunnel; cut into 1-in. cubes.
  2. Combine cake cubes, berries and half of the whipped topping; spoon into tunnel. Replace cake top.
  3. Frost with remaining whipped topping. Garnish with berries if desired. Refrigerate until serving.

Pineapple Angel Food Cake

Ingredients

  • 1 box Betty Crocker™ white angel food cake mix
  • 1 can (20 oz) crushed pineapple in juice, undrained

Directions

  1. Heat oven to 350°F. Spray 10-inch tube pan with cooking spray.
  2. In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into pan.
  3. Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, at least 1 hour. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices.