So here’s the deal, it depends on what type of angel food cake you are using to determine how much of it you need. You need about one angel food cake. According to my Aunt Marilyn, a storebought angel food cake is the perfect size. I made this while my mom was visiting; she made an angel food cake from a cake mix and we used almost all of it in the dessert (minus the amount that exploded in my oven and the pieces we snacked on – so I’d say we used 3/4 of the cake). I’m guessing that my homemade angel food cake recipe would be just about perfect since it is slightly less tall than a cake mix angel food cake. Basically, just keep an eye on the cream/cake mixture – only add cake cubes while they are all evenly coated with a thick layer of cream. Too many cake cubes and it might dry out (especially if it is made in advance). Speaking of making it ahead, this can be assembled and refrigerated up to 24 hours in advance.
- 12 ounces frozen blueberries
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup cold water
- Squeeze of fresh lemon juice (about 1/2 tablespoon)
Cake and Cream:
- Baked, cooled and cubed angel food cake (see note)
- 16 ounces light cream cheese, softened to room temperature
- 2/3 cup half-and-half or evaporated milk (I used 1 cup the second time because it was so thick)
- 2/3 cup granulated sugar (also used 1 cup the second time)
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar (I used
- For the blueberry filling, in a medium saucepan, combine the blueberries, sugar, cornstarch, water and lemon juice. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the heat and let cool to room temperature.
- For the cake and cream layer, in a blender or with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated milk and sugar until smooth and creamy. Transfer the mixture to a bowl if you used a blender. Fold in the angel food cake cubes. Keep in mind (from the note above) that you may not use all the cake cubes, especially if using an angel food cake mix. Add cake cubes until they are all thickly coated with a layer of cream. If making this in advance, it can dry out if there is too much angel food cake added.
- For the whipped cream, beat together the heavy cream and powdered sugar until peaks form.
- To assemble, in a trifle dish or in a large glass bowl, spread half of the angel food cake mixture. Top with half of the blueberries, spreading evenly across, and then spread half of the sweetened whipped cream. Repeat the layers.
- Cover and refrigerate at least 2 hours or up to 24 hours. Serve chilled.
Recipe Source: adapted from Mel’s Kitchen Cafe
1 package Fudge Brownie mix (9-in x 13-in pan)
2 1/2 cups cold milk
1 (3.4-ounce) package instant cheesecake or vanilla pudding
1 (3.4-ounce) package instant white chocolate pudding mix
1 (8-ounce) frozen whipped topping, thawed
3 large **Heath candy bars, chopped
Prepare and bake brownies according to package directions for cake-like brownies, using a greased 9-in. by 13-in. pan. Cool completely.
In a large mixing bowl, beat the milk and pudding mixes on low speed for 2 minutes (may need a shield for splatters). Fold in whipped topping. Cut the brownies into 1-in. cubes or break up with hands; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding and sprinkle with chopped candy bars. Repeat layers. Refrigerate for at least 2 hours before serving.
**Can use any type of candy bar: Butterfinger, Skor, Twix, etc.
Source: The Pampered Chef
IMPORTANT: when mixing the filling, only use a hand held mixer. Don’t use a Bosch Universal because it is so powerful and whips too much air.
1 cup graham cracker crumbs
4 Tablespoons sugar
4 Tablespoons butter, melted
1 1/2 lbs cream cheese, softened (3 – 8oz packages)
12 oz. Swiss Chalet white chocolate, chopped
1 1/4 cups sugar
3 Tablespoons white flour
1 Tablespoon white vanilla
1 cup heavy whipping cream
Frozen mixed berries
In a double boiler, melt 12oz. chopped Swiss Chalet white chocolate.
Combine graham cracker crumbs, sugar, and butter. Place bake liner or parchment paper circle in the bottom of an 8″ springform pan. Pack crumb mixture in pan. Set aside.
Mix cream cheese, sugar, flour and vanilla with hand held mixer on speed 3 until well blended. Add cream and eggs; mix for approximately 2 minutes or more. Add white chocolate.
Pour onto crust in springform pan. Place second parchment paper circle directly on filling and cover with foil, making sure to crimp the edges well so that no moisture gets into the cheesecake.
Use your turkey lifter chain to place trivet in pressure cooker. Add 1 1/2 cups of water and bring to a boil. Place cheesecake on trivet. Put lid on cooker and bring to the second red ring. Maintain pressure for 40 minutes. Allow pressure to drop on its own. Remove cheesecake and chill for 3 hours or overnight.
Top with berry topping.
55 minutes | 20 minutes prep. | Serves 18
1-15oz. can pumpkin puree
2 whole eggs
1/3 cup water
1 Tablespoon vanilla
2 teaspoons pumpkin pie spice
1-18oz. box yellow cake mix
1 teaspoon baking soda
1/2 cup brown sugar
1/2 cup flour
1/3 cup pecans, chopped
4 Tablespoons butter, melted
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup heavy whipping cream
1. Preheat oven to 350 degrees.
2. In a Bosch, mix together the pumpkin, eggs, water, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.
3. Grease a 9×13 pan with cooking spray and pour batter into pan.
4. In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour, pecans, and melted butter. Use fingers to sprinkle over the top of the cake.
5. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.
6. For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.
7. When cake is finished baking, poke holes in the top with a skewer. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.
Makes enough for a 2.2qt (2 Liter) pan. For 9 x 13″ size, add 1-2 extra cans of fruit and increase cobbler topping (see Peach Cobbler recipe)
2 – 21oz cans of Comstock Apple Pie filling
sprinkle of cinnamon
1/3-1/4 cup Caramel sundae topping
2 Tablespoons melted butter
1 1/2 cups flour
3 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 Tablespoons shortening
3/4 cup milk
Preheat oven to 400 degrees.
Pour the cans of apple pie filling in a baking dish. Sprinkle the top of fruit with cinnamon (enough to your liking- I tend to shy on the side of caution and do less=more). Next, drizzle caramel sundae topping over the cinnamon until covered (can use more caramel if needed), and follow with the melted butter. In a small bowl, whisk flour, sugar, baking powder and salt. Add shortening and work in with pastry blender until it look like meal. Gradually add milk while stirring to combine dry ingredients. Drop dough by the spoonfuls, spreading gently to cover the fruit. It’s okay to leave patches uncovered so fruit shows through. Bake in oven for 25-30 minutes until lightly golden.
24 chocolate flavored graham cracker squares
1/2 cup butter or margarine, melted
1/4 cup sugar
1 (12 ounce) carton Cool Whip, thawed
1 (3.9 ounce) package chocolate pudding mix, not prepared
1 cup sour cream
1 pint strawberries, hulled and sliced
1 ounce semisweet chocolate, melted
2 teaspoons butter or margarine, melted
Finely chop or crush graham crackers in food processor or with hand. Combine cracker crumbs, butter and sugar. Press into bottom and up sides of a springform pan or large pie pan. Chill while preparing filling.
Whisk together Cool Whip and pudding; add sour cream. Pour half of filling over crust. Layer sliced strawberries on top of filling. Pour on remaining filling. Garnish with dallops of whipped cream, strawberry fan, or drizzle melted chocolate.
Melt chocolate and 2 teaspoons butter together on HIGH for 1 minute 30 seconds in Microwave. Drizzle over top of pie. Serve or refrigerate.
Note: Make 1 ½ recipes to fill a 9″ x 13″ cake pan.
1 cup white quinoa- uncooked, rinsed
2 cups water
1 Tbsp coconut cream concentrate
1 whole vanilla bean split in half lengthwise
zest of 1 lemon
2 Tbsp butter
1/2 cup sugar
1/4 to 1/2 cup heavy cream
1 tsp. clear vanilla
2 cups fresh berries (such as raspberries, blackberries, strawberries, or blueberries)
toasted sliced almonds for garnish (optional)
- In 2 1/2 liter waffle bottom pressure cooker, add quinoa, water, coconut cream, vanilla bean, and lemon zest. Bring to a boil, stir and attach pressure lid.
- Pressure at second ring for 5 minutes. Release pressure on it’s own.
- Remove lid, and take out vanilla bean, clean out inside with a knife. Add sugar, butter and 1/4 cup cream. Stir gently and until cool.
- Stir in extra cream if needed, Add fresh berries.
- Serve warm or chilled topped with sliced toasted almonds.
**Recipe can be doubled and made in the 4 Liter waffle bottom pressure cooker (Cadillac)